Standard Total solids, dry matter content in food raw materials

In this article, I will try to collect standardized and real Total Solids for all raw materials used in food industry. Standard total solids or dry matter content is often used in calculations in food production. At the same time, knowing the current moisture content in raw materials and semi-finished products is very important for correct accounting in production and achieving the target moisture content of finished food products. Therefore, I will try to collect both old regulatory and current real total solid’s data from open sources in this list below.

Dry matter content or total solids for food raw materials (in %):

• acid citric – 91.2;
• agar – 85.0 % (here and below in mass %);
• apricots dried – 83.0;

• baking soda (baking powder) – 50.0;
• barley malt extract – min. 93.0;
• berry jam – 66.0;
• berry powder dried – 94.0;
• berry puree – 10.0;
• berry stew – 69.0;
• berry syrup – 70.0;
• buckwheat flour – 90.0;
• burnt sugar syrup – 78.0;
• butter – 84.0;
• butter, peasant – 75.0;

• candied fruit syrup – 75.0;
• cinnamon – 100.0 (88.0 ?);
• citric acid – 91.2;
• cheese, cottage – 20.0;
• cherry in alcohol – 25.0;
• chicken egg 27.0;
• chicken egg powder 94.0;
• chocolate glaze 99.1;
• cocoa butter – 100.0;
• cocoa powder – 97.40 (in some sources 95.0 – 97.80);
• cocoa wella (husk, shell) – 94.00;
• coconut flakes – 98.2;
• coconut oil – 100.0;
• coffee natural ground – 98.0;
• concentrate, phosphatide (soy) – 99.0;
• concentrate, structured (soy) – 95.0;
• concentrated juices (fruit, berry, vegetable) – 30.0;
• condensed milk, whole with sugar – 74.0;
• confectionery glaze 99.1;
• corn flour – 85.5;
• corn starch – 87.0;
• cottage cheese – 20.0;
• cream, sour – 20.0;

• dried fruit, berry, vegetable powders – 94.0;
• dried grapes, raisins – 80.0;
• dried onion 86.0 ÷ 92.0;
• dry soy protein – 93.5;
• dry pea protein – 93.5;
• dyes – 0.0;

• extract, malt (barley, etc.) – 75.0;
• extruded groats – 86.0;
• extruded starch – 86.0;

• flakes, wheat germ – 97.5;
• flavorings – 0.0;
• flour, buckwheat – 90.0;
• flour, corn – 85.5;
• flour, extruded cereal products (PEC) – 95.0;
• flour, soybean – 92.0;
• fresh whole milk – 11.5;
• fruit jam – 66.0;
• fruit powder dried – 94.0;
• fruit puree – 10.0;
• fruit stew – 69.0;
• fruit syrup – 70.0;
• fruit syrup, candied – 75.0;
• fruits candied – 83.0;
• fruits candied in syrup – 70.0;

• gelatin – 84.00;
• glucose – 91.0;
• grape juice – 20.0;
• grape must, vacuumed – 75.0;
• groats, extruded – 86.0;

• hazelnuts, chopped – 96.0;
• hazelnuts, whole roasted – 97.5;
• honey artificial, invert syrup – 78.0;
• honey natural – 78.0;

• invert syrup – 78.0;

• jam (fruit, berry) – 66.0;
• Jerusalem artichoke puree – 18.0;
• juices, concentrated (fruit, berry, vegetable) – 30.0;
• juices (fruit, berry, vegetable) – 10.0;

• leaf, stevia – 88.0;
• lecithin, soy – 99.0;

 

• malt, extract (barley, etc.) – 75.0;
• malt, fermented (rye) –  92.0;
• margarine – 84.0;
• mayonnaise – 80.0;
• milk skimmed, powder – 96.0;
• milk whole condensed with sugar – 74.0;
• milk whole, fresh – 11.5;
• milk whole, powder 93.0-96.0;
• molasses (starch) – 78.0;
• must, vacuumed (grape) – 75.0;

• oat flour 85.5;
• oil, coconut – 100.0;
• oil, sunflower – 100.0;

• pea starch – 87.0;
• peanuts roasted, crushed – 97.5;
• peas – 82.0;
• peasant butter – 75.0;
• pectin – 84.0;
• phosphatide, concentrate (soy) – 99.0;
• poppy, seeds – 95.5;
• pork, fat – 99.8;
• protein dry, soy – 93.5;
• protein dry, pea – 93.5;
• protein mixture, dry – 92.0;
• puree, berry – 10.0;
• puree, fruit – 10.0;
• puree, Jerusalem artichoke – 18.0;

• raisins, dried grapes – 80.0;
• roasted, grated cashew kernel 97.5;
• rye flour 85.5;
• rye malt, fermented –  92.0;

• saharol – 94.0 (sweetener);
• salt, table – 96.5;
• seeds, poppy – 95.5;
• sesame grated – 99.0;
• skimmed milk powder – 96.0;
• soda, baking – 50.0;
• sodium pyrosulfite – 0.0 (flour improver, baking powder);
• sorbitol – 95.0 (sweetener);
• sour cream – 20.0;
• soy concentrate, structured – 95.0;
• soy phosphatide, concentrate – 99.0;
• soy lecithin – 99.0;
• soybean flour – 92.0;
• starch, corn – 87.0;
• starch, extruded – 86.0;
• starch molasses – 78.0;
• starch, pea – 87.0;
• stew (berries, fruits, veggies) – 69.0;
• stevia, leaf – 88.0;
• sucralose – 100.0 (sweetener);
• sucrolite – 95.8 (sweetener);
• sugar granulated – 99.85;
• sugar powdered – 99.85;
• sunflower oil – 100.0;
• syrup, berry – 70.0;
• syrup, burnt sugar – 78.0;
• syrup, fruit – 70.0;
• syrup, vegetable – 70.0;

• table salt – 96.5;

• wafers for candy cases 95.5;
• wheat bran 85.5;
• wheat flour h. grade and 1st gr. – 85.5;
• wheat germ flakes – 97.5;
• whole milk condensed with sugar – 74.0;
• whole milk powder 93.0-96.0;
• wort concentrate fermented – 70.0;

• vanilla powder – 99.85;
• vegetable fat (solid, for baking) – 99.7;
• vegetable powder dried – 94.0;
• vegetable puree – 10.0;
• vegetable stew – 69.0;
• vegetable syrup – 70.0;

• xylitol – 98.0 (sweetener);

• yeast raw – 25.0;