Baking & Snack - May 2004 - 78

ANALYSIS

PROXIMATE ANALYSIS OF BAKING INGREDIENTS
Frequently in the development of new baked foods, certain analytical characteristics of the finished product are of interest: caloric density, dietary fiber content, fat
content, etc. It is possible to calculate the final analysis for a product if the analyses of the starting ingredients and the percentage of baking loss are known. This
is particularly easy using a computer spreadsheet program. The main difficulty is
compiling the starting material analyses.
The numbers given in this table are average, approximate percentage values for
each ingredient. They are intended only for use in planning trials for baking. The
actual proximate analysis of the raw materials to be routinely used in the bakery

will undoubtedly differ somewhat from the analyses presented here. Analytical
data to be used for preparing product labels must be based on actual measurements made on finished product.
The majority of the data have been obtained from the US Department of Agriculture Handbook No. 8, in its recently revised form. Data for certain ingredients
(gums, brans, fiber sources) have been supplied by numerous industry suppliers of
those particular products. In no case should these values be considered definitive
for any ingredient. Raw Material Specifications must be developed by communication with the suppliers of the materials of interest to the baker.

Ingredient

Ingredient

Water Protein Carbo- Fat
hydrate

Ash

Fiber Sodium
(TDF) mg/100g

FLOURS
Barley flour
Carob flour
Corn flour
Cornmeal, whole
Cornstarch
Oat flour
Oatmeal
Rice flour, white
Rye, dark
Rye, light
Rye, medium
Soy, defatted
Soy, full-fat
Soy, 15% lecithinated
Soy, 15% refatted
Wheat, all-purpose
Wheat, bread
Wheat, pastry
Wheat germ
Wheat gluten, vital
Whole wheat
Barley
Oat
Rice
Wheat
Alpha cellulose
Pea hull
Processed cereal brans
Sugar beet
Agar
Arabic
Carrageenan
Guar
Locust bean
Methocel
Tragacanth
Xanthan
Corn syrup, 62 DE
Corn syrup, high-fructose
Dry malt
Honey
Molasses
Non-nutritive sweeteners
Sugar

10.1
3.6
10.9
10.3
8.3
8.8
8.8
11.9
11.1
8.8
9.9
7.3
5.2
6.2
6.2
11.9
13.4
12.5
11.1
5.0
10.3

9.9
4.6
6.9
8.1
0.3
16.0
16.0
6.0
14.0
8.4
9.4
51.5
37.8
43.7
43.7
10.3
12.0
8.2
23.2
75.0
13.7

4.0
6.6
6.1
9.9

11.0
17.3
13.4
15.6

5.8
6.0
4.0
10.0
15.0
12.0
10.0
15.0
15.0
3.0
15.0
10.0
18.0
29.0
2.0
17.2
24.0
0.0
0.5

Baking powder,
double-acting*
1.6
Bicarbonate, ammonium * 0.1
Bicarbonate, potassium * 0.1
Bicarbonate, sodium (soda)* 0.1
Calcium propionate
0.1
Monocalcium,
7.3
phosphate hydrate
Salt
0.1
Sodium, pyrophosphate (SAPP) 0.1
Sodium aluminum phosphate 7.6
Sodium aluminum sulfate 0.1
Yeast, compressed
73.0
Yeast, instant dry
9.0
Yeast food
0.1

62.1
56.1
63.5
65.9
90.4
60.0
56.7
77.7
57.2
75.7
69.5
27.9
27.4
23.7
23.7
73.6
69.8
75.3
36.8
15.0
60.0

BRANS

0.0
40.2
14.7
20.5

FIBER SOURCES
0.0
7.5
2.0
10.0
0.0
1.9
0.0
3.6
6.0
0.0
2.5
0.0

0.0
0.0
0.0
3.6

GUMS

0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0

SWEETENERS
0.0
0.0
2.1
0.3
0.0
0.0
0.0

81.7
71.0
94.9
82.4
70.0
0.0
99.5

SHORTENINGS, EMULSIFIERS

1.2
0.7
3.9
3.6
0.1
6.3
6.3
1.4
2.7
1.4
1.8
1.2
20.7
16.0
16.0
1.0
1.7
0.9
9.7
1.0
1.9

1.11
2.27
1.45
1.13
0.09
1.90
1.90
0.61
3.47
1.24
1.50
6.15
4.46
5.23
5.23
0.47
0.47
0.39
4.21
1.00
1.60

15.6
32.8
13.4
11.0
0.9
7.0
10.3
2.4
11.5
4.5
8.0
6.0
4.5
5.1
5.1
2.7
2.7
2.7
15.0
3.0
12.6

9
35
5
35
9
4
4
0
1
2
3
20
13
7
7
2
2
2
12
5
5

10.0
7.0
20.9
4.3

5.00
2.89
9.98
5.79

70.0
26.0
35.0
44.0

2
4
5
2

0.0
0.0
2.0
0.3

0.20
1.50
5.00
3.15

94.0
85.0
87.0
73.0

10
0
5
10

0.0
0.0
1.5
0.6
0.5
0.0
0.0
0.0

6.5
3.8
35.0
1.5
1.2
2.3
3.0
5.0

0.0
0.30
0.0
0.00
0.2
0.80
0.0
0.17
0.0
6.00
0.0 100.00
0.0
0.00

85.0
0
82.3
50
53.5 2,900
84.0
250
77.3
0
94.7 8,000
79.5
10
85.0 10,000
0.0
0.0
0.0
0.0
0.0
0.0
0.0

30
45
10
20
95
0
2

LEAVENING, SALTS
0.1
0.0
0.0
0.0
0.0
0.0

25.6
0.0
0.0
0.0
0.0
0.0

0.0
0.0
0.0
0.0
0.0
0.09

59.94
0.00
56.00
47.60
99.90
2.75

0.0 21,360
0.0
0
0.0
0
0.0 27,380
0.0
0
0.0
0

0.0
0.0
0.0
0.0
14.1
42.3
0.0

0.0
0.0
0.0
0.0
8.3
34.8
0.0

0.0
0.0
0.0
0.0
0.5
1.3
0.0

99.90
99.90
92.42
99.90
2.35
7.05
99.90

0.0 39,350
0.0 34,590
0.0 2,420
0.0 9,500
1.9
16
5.7
48
0.0
0

*Ash = residue after loss of leavening gases.

78 / BAKERS PRODUCTION MANUAL / May 2004

Water Protein Carbo- Fat
hydrate

Butter
15.9
DATEM ester
0.1
Fats and oils, anhydrous
0.0
Lecithin, liquid
0.8
Margarine
15.7
Monoglyceride
0.1
Sodium stearoyl lactylate (SSL) 0.1

0.9
0.1 81.1
0.0
37.6 62.3
0.0
0.0 100.0
0.0
0.0 93.0
0.9
0.9 80.5
0.0
1.2 98.7
0.0
33.3 61.6
DAIRY, EGG PRODUCTS
Buttermilk
90.0
3.3
6.1 0.4
Buttermilk, dry
2.8
34.3
50.0 5.3
Cheese, cheddar
36.8
24.9
1.3 33.1
Cheese, cottage
79.0
12.5
2.7 4.5
Cheese, cream
53.8
7.6
2.7 34.9
Cream, heavy whipping 57.3
3.2
2.2 36.8
Cream, medium
68.5
2.5
3.5 25.0
Eggs, dried, whites
8.0
82.0
4.3 0.3
Eggs, dried, whole
5.0
45.5
0.0 44.5
Eggs, dried, yolks
5.0
33.0
0.5 59.0
Eggs, whites
86.0
11.6
1.4 0.2
Eggs, whole
73.0
13.3
1.2 11.5
Eggs, yolks
49.0
16.7
1.2 31.6
Milk, dry, non-fat
3.2
36.2
52.0 0.8
Milk, dry, whole
2.5
26.3
38.4 26.7
Milk, skim
90.8
3.4
4.9 0.2
Milk, sweetened, condensed 27.2
7.9
54.4 8.7
Milk, whole
88.0
3.3
4.7 3.3
Milk, whole, evaporated 74.0
6.8
10.0 7.6
Whey, dried
3.2
12.9
74.5 1.1

Fiber Sodium
(TDF) mg/100g

2.11
0.00
0.00
6.20
2.00
0.00
4.98

0.0
0.0
0.0
0.0
0.0
0.0
0.0

826
0
0
10
943
0
4,980

0.20
7.60
3.93
1.36
1.17
0.50
0.55
5.50
5.00
2.50
0.80
1.00
1.50
7.93
6.08
0.76
1.83
0.72
1.55
8.35

0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0

60
583
620
405
296
50
37
1,300
640
100
160
160
49
535
321
52
127
49
106
1,079

27.6
54.0
11.8
10.5
23.0
26.8
0.0
0.5
3.4

1.20
3.00
5.75
8.40
5.13
0.86
6.00
4.70
3.58

6.2
15.5
29.7
33.3
26.5
4.5
0.0
7.4
0.2

5
2
4
10
4
1
4,800
3
1,005

CHOCOLATE, PROTEINS
59.8
14.5
27.8
17.2
23.1
64.1
0.0
18.0
0.0

Ash

Chocolate chips
Chocolate liquor
Cocoa, 10-12% fat
Cocoa, 10-12% fat, Dutched
Cocoa, 22-24% fat
Cocoa chips
Sodium caseinate
Soy protein concentrate
Soy protein isolate

0.8
2.0
3.8
4.5
3.4
0.6
7.0
5.8
5.0

4.4
11.0
21.1
23.3
18.8
3.2
87.0
63.6
87.9

Almonds, dried
Apples, dried
Apples, raw, peeled
Applesauce
Apricots, dried
Bananas
Coconut, dry,
sweetened, flake
Coconut, dry, unsweetened
Coconut, raw
Cranberries
Currants, Zante, dried
Dates
Figs, dried
Onion, dehydrated flake
Peanut butter
Peanuts, roasted, no salt
Pecans
Potato, flour
Prunes
Raisins
Sesame seed
Sunflower kernels
Walnuts

5.4
24.0
84.5
88.4
31.1
74.3
15.6

20.4
0.9
0.2
0.2
3.7
1.0
3.3

7.3
64.4
12.2
8.5
54.0
21.8
43.2

52.5
0.3
0.3
0.1
0.5
0.5
32.2

3.11
1.10
0.24
0.15
3.05
0.80
1.37

11.2
9.3
2.7
2.8
7.8
1.6
4.4

10
105
0
2
10
1
256

3.0
47.0
86.5
19.2
22.5
28.4
3.9
1.4
2.0
4.8
7.6
32.0
17.0
4.7
5.4
3.7

6.9
3.3
0.4
4.1
2.0
3.1
9.0
24.6
26.8
7.8
8.0
2.5
3.3
17.7
22.8
14.3

12.5
6.2
11.5
72.5
65.0
56.0
67.8
14.7
9.7
11.7
72.9
53.0
70.7
18.9
11.6
13.5

64.5
33.5
0.2
0.3
1.5
1.2
0.5
50.0
49.2
67.6
0.8
0.6
0.4
49.7
49.6
61.9

1.94
0.97
0.19
2.36
1.58
2.01
3.38
3.29
3.58
1.56
3.70
4.50
1.80
4.45
3.53
1.86

11.2
9.0
1.2
1.6
7.5
9.3
15.5
6.0
8.8
6.5
7.0
7.4
6.8
4.6
7.2
4.8

37
20
1
8
3
11
21
480
15
1
34
4
14
11
3
10

FRUITS, NUTS
Baking & Snack - May 2004

Table of Contents for the Digital Edition of Baking & Snack - May 2004
