NSN 8935-00-851-7066 EEB575, EE-B-575, 00-851-7066
Product Details | SOUP AND GRAVY BASE
8935-00-851-7066 A commercially prepared dual purpose blend of food ingredients requiring the addition of a liquid, usually water or milk, to produce soup or gravy. Flour is additionally required as a thickening agent to produce gravy.20289350019Soups and Bouillons89400053Special Dietary Foods and Food Specialty Preparations
Part Alternates: EEB575, EE-B-575, 8935-00-851-7066, 00-851-7066, 8935008517066, 008517066
Subsistence | Soups and Bouillons
Supply Group (FSG) | NSN Assign. | NIIN | Item Name Code (INC) |
---|---|---|---|
89 | 01 JAN 1963 | 00-851-7066 | 01674 ( SOUP AND GRAVY BASE ) |
Cross Reference | NSN 8935-00-851-7066
Part Number | Cage Code | Manufacturer |
---|---|---|
EE-B-575 | 81348 | FEDERAL SPECIFICATIONS PROMULGATED BY GENERAL SERVICES |
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Related Products | NSN 8935-00-851-7066
Technical Data | NSN 8935-00-851-7066
Characteristic | Specifications |
---|---|
FOOD TYPE | CHICKEN |
PHYSICAL FORM | PASTE OR POWDER |
PREPARATION TYPE | INSTANT COOKING |
UNIT PACKAGE WEIGHT | 1.00 POUNDS |
UNIT PACKAGE TYPE | CAN OR PACKAGE |
CAN SIZE | 1 |
UNIT PACKAGE QUANTITY | 12 |
SUPPLY PACKAGE TYPE | BOX |
NONDEFINITIVE SPEC/STD DATA | 2 TYPE AND 1 CLASS AND A STYLE AND C STYLE |
MANUFACTURERS CODE | 81348 |
NON-DEFINITIVE GOVERNMENT SPEC/STD REFERENCE | EE-B-575 |
Restrictions/Controls & Freight Information | NSN 8935-00-851-7066
Category | Code | Description |
---|---|---|
Hazardous Material Indicator Code | N | There is no data in the HMIS and the NSN is in an FSC not generally suspected of containing hazardous materials |
Demilitarization Code: | A | Non-Munitions List Item/ Non-Strategic List Item - Demilitarization not required. |
Precious Metals Indicator Code: | A | Item does not contain precious metal |
Criticality Code: | X | The item does not have a nuclear hardened feature or any other critical feature such as tolerance, fit restriction or application. |
Category | Code | Description |
---|---|---|
No Freight Information |