Characteristics | UPY | UPB | UPS | UPW | UPZ |
---|---|---|---|---|---|
Dough weight (g) | 102.0 ± 3.0 | 98.0 ± 1.2 | 101.0 ± 1.3 | 105.0 ± 1.5 | 108.0 ± 1.3 |
Dough temperature (°C) | 35.7 ± 0.2 | 36.3 ± 0.1 | 35.8 ± 0.2 | 35.9 ± 0.1 | 36.5 ± 0.3 |
Pre-fermentation (min) | 45.0 ± 2.0 | 50.0 ± 1.0 | 70.0 ± 3.0 | 55.0 ± 2.0 | 47.0 ± 4.0 |
Fermentation (min) | 30.0 ± 0.0 | 45.0 ± 2.0 | 32.0 ± 3.0 | 34.0 ± 2.0 | 38.0 ± 2.0 |
Flour daily used (kg) | 50.0 ± 0.0 | 45.0 ± 0.0 | 50.0 ± 0.0 | 50.0 ± 0.0 | 30.0 ± 5.0 |
Smoothing (1 to 10*) | 4.0 ± 0.0 | 7.0 ± 0.0 | 4.0 ± 0.0 | 7.0 ± 0.0 | 7.0 ± 1.0 |
Consistency (1 to 10*) | 7.0 ± 0.0 | 7.0 ± 0.0 | 7.0 ± 0.0 | 7.0 ± 0.0 | 4.0 ± 0.0 |
Tights (1 to 10*) | 10.0 ± 0.0 | 7.0 ± 2.0 | 10.0 ± 0.0 | 7.0 ± 1.0 | 10.0 ± 0.0 |
Extensibility (1 to 10*) | 7.0 ± 0.0 | 7.0 ± 2.0 | 7.0 ± 0.0 | 7.0 ± 1.0 | 7.0 ± 2.0 |
Elasticity (1 to 10*) | 10.0 ± 0.0 | 10.0 ± 0.0 | 10.0 ± 0 | 10.0 ± 0.0 | 10.0 ± 0.0 |
Loaf of bread weight (g) | 80.2 ± 0.7 | 82.1 ± 1.2 | 80.1 ± 1.0 | 77.5 ± 1.5 | 76.1 ± 0.7 |
Bread quantity (loaves) | 203.0 ± 8.0 | 220.0 ± 10.0 | 205.0 ± 3.0 | 196.0 ± 5.0 | 208.0 ± 3.0 |
Baguette price (FCFA) | 50.0 ± 0.0 | 50.0 ± 0.0 | 50.0 ± 0.0 | 50.0 ± 00 | 50.0 ± 0.0 |
Production costs (FCFA) | 10,150.0 ± 200.0 | 11,000.0 ± 1000.0 | 10 ,250.0 ± 150.0 | 9800.0 ± 250 | 10,400 ± 150.0 |