Open Access
Table 1.
Recipes and norms for consumption of raw materials for making pregelatinized flour.
| Raw Material Name | Moisture, % | Raw material mass for making pregelatinized flour on 100 kg of flour and cereal and pseudocereal raw materials, kg | |||||||
|---|---|---|---|---|---|---|---|---|---|
| Barley | Rice | Millet | Buckwheat | ||||||
| in kind | in dry matter | in kind | in dry matter | in kind | in dry matter | in kind | in dry matter | ||
| Barley Flour | 14.5 | 90.0 | 77.4 | – | – | - | - | - | - |
| Rice Flour | 9.0 | – | – | 90.0 | 81.9 | - | - | - | - |
| Millet Flour | 14.5 | – | – | – | – | 90.0 | 77.4 | - | - |
| Buckwheat Flour | 9.0 | – | – | – | – | - | - | 90.0 | 81.9 |
| Rye Malt | 14.5 | 5.0 | 4.3 | 5.0 | 4.3 | 5.0 | 4.3 | 5.0 | 4.3 |
| Medium Rye Flour | 14.5 | 5.0 | 4.3 | 5.0 | 4.3 | 5.0 | 4.3 | 5.0 | 4.3 |
| Water | 400 | 423 | 400 | 423 | |||||
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