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Table 3 Quantities of ingredients used for each formulation

From: Fortification with mushroom flour (Pleurotus ostreatus (Jacq.) P. Kumm) and substitution of wheat flour by cassava flour in bread-making: Nutritional and technical implications in eastern DR Congo

Ingredients Quantity for 25 kg of flour Quantity for 1 kg of flour
Sugar 1–2 kg 100 g
Yeast 200–250 g 8–10 g
Vegetable oil 1 l 40 g
Water 6  l 240 g
Salt 100 g 4 g