Table 1 Specific processing characteristics of laxoox/canjeero production related to the preparation of batter
From: A survey of laxoox/canjeero, a traditional Somali flatbread: production styles
Respondents (%) | |
|---|---|
Additional ingredient (besides flour and water)* | |
Salt | 56 |
Sugar | 12 |
Eggs | 7 |
Spices | 40 |
Cajiin | 37 |
Geographical location of cajiin users | |
Southern Somalia | 100 |
Somaliland and Ethiopia | 0 |
Geographical location of users of refined wheat flour only | |
Southern Somalia | 100 |
Somaliland and Ethiopia | 0 |
Water temperature | |
Regular (room temperature) | 77 |
Warm | 23 |
Material of mixing container | |
Plastic | 91 |
Wood or metal | 9 |
Color of batter after mixing | |
White color | 50 |
Brown color | 36 |
Yellow color | 14 |
Aeration | |
With bubbles | 67 |
Without bubbles | 33 |
Batter consistency | |
Thin consistency | 53 |
Thick consistency | 47 |