Open Access
Table 4.
Bread recipe of the mixture of rye and wheat flour with yacon
| Raw material type | Raw material consumption. kg |
|---|---|
| Wheat baking flour. first grade | 50.0 |
| Rye baking flour. medium | 50.0 |
| Powdered semi-product of yacon | 8.5 |
| Baking pressed yeast | 0.5 |
| Cooking salt | 1.5 |
| Total | 110.5 |
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