Chemical Composition of a Roux

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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Butter

Minimum fatty material: 80%

Maximum water: 18%

Soluble elements: 2%

Sugar: 1–2%

Flour

Starch: 60–72%

Water: 11–12%

Gluten: 8–12%

Fatty materials: 1.2–1.4%

Minerals: .45–.6%

Vitamin B