Table 1. Baker’s percentages of white pan bread ingredients

	RC	R1	R2	R3	R4	R5
Flour	100	80	60	40	20
Baromi 2		20	40	60	80	100
Refined sugar	4	4	4	4	4	4
Whole dry milk	4	4	4	4	4	4
Salt	2	2	2	2	2	2
Instant dry yeast	0.7	0.7	0.7	0.7	0.7	0.7
Shortening	8	8	8	8	8	8
Water	68	68	68	68	68	68

The following table represents the ingredients used in white pan bread production expressed in baker’s percentages: RC-contains 0% “Baromi2 (B2)”; R1-contain 20% B2; R2-contains 40% B2; R3-contains 60% B2; R4-contains 80% B2; R5-contains 100% B2.