Skip to main content

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

Back to article page

Agriculture & Food Security

ISSN: 2048-7010