The raw materials for white bread-making were weighed
according to the formula proportions as follows: 100 g of wheat
flour, 4 g of milk powder, 10 g of sugar, 1.5 g of salt, 52 ml of water,
8 g of egg, 1.5 g of yeast, 1 g of bread improver and 10 of g shortening,
with a total of 188 g.