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In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]
1 mL of water weighs 1 gram so a recipe calling for 300 mL (≈ 1 ⁄ 2 Imperial Pint) of water can simply be substituted with 300 g (≈ 10 oz.) of water. 1 fluid ounce of water weighs approximately 1 ounce so a recipe calling for a UK pint (20 fl oz) of water can be substituted with 20 oz of water.
Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.
Dairy salt is a culinary salt (sodium chloride) product used in the preparation of butter and cheese products that serves to add flavor and act as a food preservative. [ 1 ] [ 2 ] [ 3 ] Dairy salt can vary in terms of quality and purity, with purer varieties being the most desirable for use in foods.
How much butter is in a pat? There’s no uniform size or quantity of butter provided in a pat. Most pats, however, contain between 1/3 and 1/2 tablespoons of butter. (That’s about 1 to 1.5 ...
By process of elimination, I determined the Costco organic cane sugar was the problem, not the Costco butter," the person wrote. "Organic sugar was releasing too much liquid during baking.
Commercial butter is about 80% butterfat and 15% water; traditionally-made butter may have as little as 65% fat and 30% water. Butterfat is a mixture of triglyceride, a triester derived from glycerol, and three of any of several fatty acid groups. [16]
Most meats are on average about 70% water. Breads are approximately 36% water. [3] Some foods have a water content of less than 5%, e.g., peanut butter, [3] crackers, and chocolate cake. [4] Water content of dairy products is quite variable. Butter is 15% water. Cow's milk ranges between 88 and 86% water. Swiss cheese is 37% percent water. [3]