Quasi Mandazi MP End Report

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Organisations participating in the research and

design
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The words ‘the students’, ‘the group’ and ‘the team members’ refer in this report to the group
that is doing the research and design project, these group members are Amber Sijmons,
Nina Vens, Dagmar de Vré and Ferhan Balci.
The words ‘Ugandan students’ refer in this report to the group of students from Uganda who
participated in the research by doing enquêtes in Uganda.
The word ‘ the project mentor’ refers in this report to the person who guided the students
while they were performing the research and design.
The word ‘the project coördinator’ refers in this report to Dick van der Breggen, the
coordinator of the project that the students fulfilled.
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QUASI MANDAZI FINAL REPORT
Amber Sijmons
Nina Vens
Dagmar de Vré
Ferhan Balci
6 VWO Calandlyceum
March 2019
Teacher:
Rutger Gast from Calandlyceum
Client:
Dick van der Breggen from Bake for Life
Expert:
Matthijs Dekker from Wageningen University
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Preface
In front of you, you see the project ‘Quasi Mandazi; reduce the fat in bread.’ The research
and design for this project is elaborated in the Netherlands and in Uganda. In the
Netherlands, at the high school (Calandlyceum) and in the kitchens of us. In Uganda in Bake
for Life and Bbrood. This report is written for the subject research and design as an order
from D. van der Breggen, project manager of the company Bake for Life that is located in
Uganda. We worked on this project from september 2018 till march 2019.
With help from an expert in Wageningen, M. Dekker and our teacher R. Gast, we were able
to elaborate this project. They helped us with difficult questions we had and gave us
feedback on our research.
We want to thank our teachers and respondents for the support during this process. Without
them we could not accomplish this project.
We also want to thank our client D. van der Breggen for the great collaboration. And last but
not least our parents. They underlaid us in the hard times we had.
We wish you a lot of joy while reading our report.
Amber Sijmons
Nina Vens
Ferhan Balci
Dagmar de Vré
Amsterdam, 28 March 2019
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Summary
The students are doing a project for the client Bake for Life. Bake for Life is a bakery in
Uganda where disabled people work. The mission is to reduce the amount of fat in an
Ugandan bread, the mandazi. The mandazi was previously fried. Research of the students
pointed out a couple ways on how to reduce the fat. After experiments on the temperature,
ways of baking and different ingredients they came up with a solution where the mandazi is
put in the oven first. After baking the mandazi in the oven, one can fry it for a short amount of
time. This way of baking will reduce the amount of fat in the mandazi by 32,7 %.
The new way of baking is advantageous for a couple of reasons. First of all the mandazi
contains less fat, and fat is expensive in Uganda. Less fat means a lower price for
purchasing the ingredients. What leads to a higher profit. Less fat is also better for the health
of people.
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Index
Preface 4
Summary 5
Index 6
List of graphs, tables and images 7
Introduction 9
1. The client 10
2. The assignment 11
3. Pre-research 12
3.1 Literature review 12
3.2 How much fat contains a normal mandazi 16
4. The research 18
Standard experiment protocol 20
Experiment 1: Different temperatures 22
Experiment 2: Different amount of salt 23
Experiment 3: Baking powder 24
Experiment 4: Airfryer 25
Experiment 5: Steaming 26
Experiment 6: Rice flour 27
Experiment 7: Semolina 28
Experiment 8: Soya flour 29
Experiment 9: First in the oven 30
Overview of the amount of fat per experiment 31
Experiment 10: Trying in Bake for Life final product 33
5. Taste test 35
Deliverable 5.1: Survey 35
Deliverable 5.2 Interview with the manager 38
6. Taste improvements 39
7. Cost calculation 40
8. Conclusion and discussion 42
Sources 43
Attachments 44
Logbook 63
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List of graphs, tables and images
Graph 1: The connection between the viscosity and the temperature. Source: Oil absorption
during deep-fat frying: mechanisms and important factors. 15
Graph 2: The amount of time that a mandazi needs to evaporate all the water, in an oven that is
200 degrees. 16
Graph 3: Amount of fat in mandazi with different frying temperatures. 22
Graph 4: Amount of fat in a mandazi with different amounts of salt. 23
Graph 5: Number that people rate the original Mandazi. 36
Graph 6: Number that people rate the Quasi mandazi. 37
Table 1: Amount of water in a mandazi. 17

Table 2: The amount of fat that a mandazi absorbs while frying. 17
Table 3: Different kind of experiments with the reason why these experiments are done. 19
Table 4: Amount of fat in mandazi with different frying temperatures. 22
Table 5: Amount of fat in a mandazi with different amounts of salt. 23
Table 6: Amount of fat in a mandazi after adding baking powder after raising. 24
Table 7: Weight of a mandazi before and after using an airfryer. 25
Table 8: Weight of a mandazi before and after steaming (and frying). 26
Table 9: Amount of fat in a mandazi with 20% rice flour and 100% rice flour. 27
Table 10: Amount of fat in a mandazi with 20% semolina and 80% wheat flour. 28
Table 11: Amount of fat in a mandazi with 20% soya flour and 100% soya flour. 29
Table 12: Amount of fat in a mandazi that is baked first and than fried. 30
Table 13: Pros and cons on the different ways of reducing fat. 32
Table 14: Weight of a mandazi before and after baking, frying and desiccating. 33
Table 15: Prices of the old an new recipe. 40
Table 16: Profit per mandazi while using the old recipe. 41
Table 17: Profit per mandazi while using the new recipe. 41
Table 18: Additional revenue of the mandazi. 41
Table 19: The decrease in weight while evaporating the water in an oven with a large mandazi
that is not fried. 44
Table 20: The decrease in weight while evaporating the water in an oven with a small mandazi
that is not fried. 44
Table 21: The decrease in weight while evaporating the water in an oven with a big mandazi that
is fried. 45
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Table 22: The decrease in weight while evaporating the water in an oven with a small mandazi
that is fried. 45
Table 23: Results of frying in 150 degrees (12 minutes, 6 minutes each side). 47
Table 24: Results of frying in 180 degrees (6 minutes, 3 minutes each side). 47
Table 25: Results of frying in 210 degrees (3 minutes, 1,5 minutes each side). 48
Table 26: Results of the experiment with 0,6% salt. 51
Table 30: Results experiment 3.1: Not raised a second time. 54
Table 31: Results experiment 3.2: Raised a second time. 54
Table 32: Weight of a mandazi (consisting of two types of flour) before and after frying. 56
Table 33: Weight of a mandazi (consisting of only rice flour) before and after frying. 57
Table 35: Weight of a mandazi (consisting of only soya flour) before and after frying. 59
Table 37: Weight of a mandazi before and after being baked (and fried). 61
Image 1: Fried mandazi to which baking powder has been added after rising. 24
Image 2: Mandazi after baking it in the airfryer. 25
Image 3: Steaming mandazi. 26
Image 4: Upper row mandazi with 20 % rice flour and 80 % wheat flour. Lower row mandazi with
100 % rice flour. 27
Image 5: Mandazi with 20% rice flour and 80% wheat flour while frying. 27
Image 6: Mandazi with 20% semolina and 80% wheat flour after frying. 28
Image 7: Upper row mandazi with 20 % soya flour and 80 % wheat flour. Lower line 100 % soya
flour. 29
Image 8: Mandazi with 20 % soya flour after frying. 29
Image 9: Mandazi that are baked in the oven before frying. 30
Image 10: Raising mandazi. 34
Image 11: Turning the mandazi around after bake them for 10 minutes. 34
Image 12: Frying the mandazi. 34
Image 13: Baked and fried mandazi. 34
Pie chart 1: Percentage of people that prefer the Quasi mandazi. 35
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Introduction
Perhaps you and many others go to the bakery every week to buy bread. On the shelves
you can find various delicacies such as oliebollen and donuts. In the African country of
Uganda you have a similar delicacy, the mandazi. The mandazi is a traditional delicacy in
Uganda and there is a lot of demand for it. Bakeries sell the fried mandazi daily, which would
make you think the bakeries profits are high. Unfortunately, the profit of the mandazi is very
low. During the frying, a lot of fat is absorbed by the mandazi. Oil is expensive and difficult to
afford for bakeries, moreover it is unhealthy. How can the amount of oil that a mandazi
absorbs be reduced?
In the Netherlands 'special' people are accepted, they get help with their developments and
have a chance to get a good job. In Uganda it is a bit different. Uganda is approximately six
times the size of the Netherlands. The population is growing rapidly. There are many people
who do not have a job or do not earn enough to support their families. Disabled people in
particular find it difficult to find a suitable job. The Bake for Life foundation in Uganda is a
bakery that offers opportunities for these special people. Disabled people, orphans, child
soldiers, single mothers and people who have had to leave school at a young age because
of circumstances work here and learn the trade of bakers. Learning this traditional bakers
craftsmanship gives these people a fair living. With baking they earn a salary with which they
can support themselves.
Dagmar de Vré, Nina Vens, Amber Sijmons and Ferhan Balci want to respond to this with
the project "Quasi Mandazi" and ensure that the mandazi becomes profitable so that not only
the consumer but also the producer is pleased.
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1. The client
The client of this project is Bake for Life. The contact person is Dick van der Breggen. Dick
van der Breggen is the general executive-producer of Bake for Life and the counselor of
Bbrood. Bake for Life is a bakery located in Uganda, but is established by Dutch people. In
the bakery work 28 people. 10 out of the 28 employees are disabled. The bakery is placed
on a campus where Sisters take care of disabled children. The bakery started 13 years ago.
It was the first bakery with different people in Uganda. Before 2006 disabled people lived
here without a bakery. This home is the first home for people in Uganda who are different. It
started in 1928. After that for the elderly and than for the disabled. There are nuns who live
on the campus and take care of orphans, child soldiers, school drop-outs and mentally and
physically disabled people. Sometimes people come and leave their child in front of the gate.
The children grow here and when they are older they work at the bakery. They learn cooking
at Tororo, another city in Uganda. The bakery opens a bank account for the ones who work,
and they can earn some money by working.
The bakery makes 1500 mandazi a day to sell in markets. Most of the schools take buns.
There are 2000 à 3000 buns in a packet. To all schools Bake for Life takes 8400 buns.
There are also schools that take donuts. They sell 924 packets to them.
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2. The assignment
Bake for Life is a bakery in Uganda that employs disabled people. In this bakery a lot of
traditional bread is being made. The mandazi is a very popular bread in Uganda and is also
made in Bake for Life. The mandazi is fried in palm oil. While frying, the mandazi absorbs a
lot of this palm oil. However, palm oil is really expensive in Uganda. This problem causes
that the bakery does not make enough profit to keep the bakery running.
The assignment is to reduce the amount of oil (palm oil) that a mandazi absorbs. Less fat in
a mandazi means less fat in general. And less fat in general means that less money has to
be spend on palm oil (fat). This will result in a higher profit, allowing the bakery to keep
existing. The research question of this project is: How can one make the typical mandazi
with less fat, but with the same taste as a normal mandazi?
List of requirements:
The Quasi Mandazi:

- has the same taste
- has the same shape
- has the same colour
- has the same hardness of the crust
- absorbs less oil
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3. Pre-research
3.1 Literature review

Before the students could start with the experiments, they did a literature review on why the
mandazi absorbs fat.
Components of bread
The main components of bread are starch particles, flour proteins and water. These are
kneaded together and then gluten strands form. The fat that is added is finely divided over
the gluten strands and starch particles. The fat absorbed by the gluten strands makes the
gluten more flexible. The gas developed is better collected during the dough rise. This leads
to a larger bread volume and a finer crumb structure.1
Dough with salt is stronger than dough without salt, this is due to the electrostatic forces in
the gluten network, which become less movable, and are stronger. Electrostatic forces
depend on the ion bond between the positive and negative ions. The stronger the
electrostatic forces, the stronger the bread.2
Importance of kneading
One can divide kneading in three phases. In the first phase one can mix all ingredients. The
ingredients will absorb moisture. In the second phase the dough acquires elastic properties
and it looks a little drier. During the kneading process gluten development occurs. Proteins
become gluten. The gluten in the dough becomes intertwined and this creates a network.
This allows the starch to be retained, and later also the carbon dioxide bubbles. In the third
phase the dough becomes more elastic and firm.3 However there is a fourth phase, this
phase must be avoided. By too much kneading the fabric of the gluten is broken and the
dough is no longer elastic. The gluten took up water in the beginning of kneading of the
dough, but now are the glutens broken, so they release the water making the dough wet and
weak. It is therefore important to take the kneading tolerance into account.4
Rising
Rising exists of different phases. In the beginning there is this bulkrise, the phase where the
bread is left alone in a temperature of 30 ℃. In this phase yeast bacteria converts sugar in
alcohol and carbon dioxide. Because the surface of the dough has increased and the mass
has decreased, there are now important factors to take into account, the moisture content
1
TNO. (n.d.). TNO Publications. Retrieved November 20, 2018, from
https://publications.tno.nl/publication/34619175/ITNuxy/greup-1953-emulgatoren.pdf
2
Stichting BePro. (2002). Zouten [PDF]. Retrieved November 5, 2018, from
https://www.patricklogister.nl/images/docs/Lessen/N3J2/N3J2_periode_1/Zouten.pdf
3
Bakkerij: broodbereiding. (n.d.). Retrieved December 8, 2018, from
https://maken.wikiwijs.nl/bestanden/49704/°C-10207.pdf
4
Broodsmakelijk. (z.d.). Wat is een overkneed deeg, hoe ontstaat en hoe voorkom je het? Retrieved
December 2, 2018, from https://broodsmakelijk.nl/overkneden
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and the temperature of the environment. The dough should not become too sticky or too dry.
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Baking
When the dough has raised enough, it is ready to being baked. Baking causes a
temperature gradient and causes moisture to move. The structure of the dough begins to
change. How longer the bread is baking, how less water vapor is released. The surface
temperature becomes higher and a crust is formed. This crust becomes thicker, while the
water vapor decreases. If there is no water vapor anymore, the bread will burn.6 It is advised
to turn the bread in the oven while baking, so that the bottom and the top of the bread are
baked the same.
Frying
Frying is a process where foodparticles are immersed in hot oil. Bake for Life uses palmoil to
fry the mandazi. Palmoil is thermally stable, because it has a high grade of saturated fatty
acids. However it has a low nutritional value for the health.
Most of the time cooking oil consists of different oils. This is because the different oils have a
higher nutritional value. During this process, many oxidative products such as hydroperoxide
and aldehydes are produced, which can be absorbed into the fried food.The oil that is
absorbed has the same fatty acid composition as the oil that is used to fry.
The cooking oil has most of the time temperatures between 140 - 180 ℃. Food changes
chemically and physically during frying. Frying begins with an unprocessed food particle.
Then dehydration of the food causes it to cook. After that starch gelatinization begins. Due to
starch gelatinization enzymes convert starch. Also protein denaturation begins, so proteins
are losing their spatial structure. Then Maillard-reactions give the food some flavour and
colour. During the Maillard-reaction carbohydrates and amino acids react with each other,
and improve the taste and colour of the product.7
Water is evaporated during frying. Because the water cannot escape easily, the pressure in
the food becomes higher. The pressure in the food depends on the type of food. The more
the structure can withstand the widening of the wall by liquid, the higher the pressure
becomes in the material. Some types of food are not intended for it at all and they will fall
apart. Liquid water will escape than.
If water evaporates then there is pressure, and then no oil will enter the food. When the food
is removed from the fryer, the pressure of the product will decrease. The pressure difference
between inside and outside will lead to the vacuum effect. Hereby the food will absorb oil.
5
Bakken. (z.d.). Retrieved November 20, 2018, from
6
Haegens, N. (z.d.). Factoren bij broodbakken. Retrieved December 3, 2018, from
http://www.classofoods.com/pagina2_3.html
7
Aman-Mohammad Ziaiifar. Oil absorption during deep-fat frying: mechanisms and important factors.
Engineering Sciences [physics]. AgroParisTech, 2008. English.
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Factors that affect the oil absorption:
There are a number of factors that play a role in oil absorption of food/product.
- Size of the product

The size of a product can affect the oil absorption of the product. The bigger the surface, the
more oil can be absorbed.
- Structure of the surface

The outer layer of the food is very important. Pores are very important when it comes to oil
absorption. Porosity is the amount of holes in the product. The more water is evaporated, the
more oil is absorbed. There are some factors that affect the porosity.
For example surface cracks lead to more oil-absorption. Surface cracks occur during baking.
Heating the product causes a press from the inside. This press causes the cracks in the
crust.
Also when the product is fried and is cooling down it can collapse. This is because no water
evaporation takes place and vacuum is formed. The food matrix, the structure effects of a
food, can no longer maintain itself and the food will collapse under influence of gravity. This
ensures that the porosity is reduced again.
The higher the temperature, the higher the water evaporation in the product. Also the
amount of water influences the porosity. The higher the amount of water, the higher the
water evaporation. Pores can be filled with oil, water vapor or a mixture of both. It depends
on the time of baking. The amount of oil uptake depends on the size of the pore radius. If the
jet is small, there is more capillary action and therefore more oil absorption. In addition, the
lower the contact angle between oil and the product surface, the more the adhesion forces
and the more the oil absorption. Also the higher the surface tension of the liquid, the higher
the oil absorption. It appears that the surface tension has to do with the temperature. The
higher the temperature, the lower the tension.8
- Kind of oil
The type of oil also plays a role in the oil absorption. If the oil contains more unsaturated
fatty acids, more oil absorption will take place. This does not necessarily have to be the
case. The viscosity of the oil also plays a role.
- The viscosity of the oil

The viscosity determines the thickness of the attached oil on the surface of the food. The
higher the viscosity, the more oil is attached to the surface. The higher the viscosity, the
lower the oil drainage (removal of oil) when it is removed from the fryer. However, the
viscosity also determines the oil flow to the product when the food is out of the fryer. It
therefore has a contradictory effect on oil intake. It provides both adhesion and drainage. It
seems that the positive effect of higher viscosity is much higher than its negative effect.
The higher the viscosity of the oil, the slower the oil migration. The initial viscosity of the oil
depends on the type of oil but also on the temperature and deli quality. The viscosity of the
oil decreases as the temperature drops.
8
Cormitec. (z.d.). Wat is de contacthoek? Retrieved November 27, 2018, from
http://cormitec.be/index.php?option=com_content
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Graph 1: The connection between the viscosity and the temperature. Source: Oil absorption during
deep-fat frying: mechanisms and important factors.9
As seen in the figure above, the viscosity also has to do with the quality of the oil. If the oil is
used longer, the viscosity becomes higher. This is due to polymer formation during the more
frequent use of the oil. In addition, longer use of oil reduces the contact angle of the oil. This
is due to the formation of polar bonds. A higher viscosity ensures that there is more oil on
the surface when it is removed from the fryer, and a lower contact angle, which ensures
higher wetting properties (the extent to which adhesion takes place with another substance),
ensures that more oil is absorbed, but not much more than oil that is new.
- Interfacial Tension (between oil and product)

The superficial tension of oil is also an important factor to consider in the capillary action that
leads to oil absorption. Capillary action is a physics concept, whereby liquid rises against
gravity in a small tube. How smaller the pipes, how higher the water can climb. The force
that causes this, is named capillary action.10 During frying this happens when adhesion
between the fluid and the food particle is stronger than cohesion of the molecules in the fluid
in the outside. This causes a pressure difference.
An increase in the interfacial tension leads to an increase in oil absorption. The interfacial
tension measures the degree of interaction between the oil and the food. During the cooling
period, when the surface temperature of the oil tends to decrease, the tension at the
interface of the oil increases, causing a higher oil absorption of the food.11
9
See footnote 7
10
Geertsma, P. (z.d.). Wat is capillariteit of een capillaire werking? Retrieved November 24, 2018,
from
http://www.technischwerken.nl/kennisbank/techniek-kennis/wat-is-capillariteit-of-een-capillaire-werkin
g/
11
See footnote 7 and 9
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3.2 How much fat contains a normal mandazi
To determine how much fat a mandazi contains, it is necessary to calculate the dry weight of
an unfried mandazi and the weight of a mandazi after frying (where all the water has
evaporated). With this data, one can calculate how much fat a mandazi contains. A graph
that shows the data of how long it takes to evaporate all the water from a mandazi can be
found below in graph 2. The higher the oven temperature, the faster the water will evaporate.
The oven temperature in this experiment is 200 degrees.
Graph 2: The amount of time that a mandazi needs to evaporate all the water, in an oven that is 200
degrees.
In the bakery they make two different kinds of mandazi. To compare the amount of fat that a
new mandazi will absorb and the mandazi that’s made in the bakery, the team will also bake
2 kind of mandazi:
- Big mandazi of 115 grams
- Small mandazi of 40 grams
To determine the amount of fat in a mandazi from the bakery, the team used the method
discussed in the piece above and also described in the standard experiment protocol. The
team will compare the results of the other experiments with the results from the “normal”
mandazi made in Bake for Life.
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Results:
To determine how much fat a mandazi contains one needs the weight of the mandazi
without water in it and before it is fried. The students measured this by making a normal
mandazi and instead of frying the mandazi putting it in the oven for about 3 hours. All the
water would evaporate and the students could measure how much water was in the mandazi
by the difference of weight before and after the oven. See the results in table 1.
Size of the mandazi Weight of the mandazi Amount of water in the

after evaporate all the mandazi before frying in
water (without frying the grams
mandazi) in grams
Small mandazi (40 grams) 22,4 11,7
Big mandazi (115 grams) 66 49

Table 1: Amount of water in a mandazi.
The students also fried some mandazi and put these results in a table that is shown in
attachment 1. With these results the students calculated the amount of fat that a mandazi
absorbs while frying, see table 2.The calculations can be found in attachment 1.
Size of the mandazi Amount of fat in %
Small mandazi (40 grams) 10,1
Big mandazi (115 grams) 8,5

Table 2: The amount of fat that a mandazi absorbs while frying.
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4. The research
Because of the research done in the literature review, there were a couple of experiments
that could lead to a mandazi with less fat. The team came up with the following ideas:
- Using a different temperature
- Using a different amount of salt
- Add baking powder after rising
- Using an airfryer
- Steam the mandazi
- First bake the mandazi in the oven and then fry it for a short period of time
- Using an other kind of flour: rice flour, corn flour, semolina or soya flour
Experiment Reason
Using a different If a mandazi is fried in oil with a higher temperature than the
temperature temperature normally is, the mandazi needs less time to be
ready. If a mandazi is fried in oil with a lower temperature
than the temperature normally is, the mandazi needs to be in
the oil for a longer period of time. By experimenting with
frying in different temperatures of oil, one can see the
connection between the amount of fat a mandazi absorbs,
the time a mandazi is fried and temperature of the oil. The
bakery uses fire to fry the mandazi so the temperature is not
constant. If the temperature has a huge effect on the oil
absorption, the students can try to find a solution for this
problem.
Using a different amount More salt means that the bread is harder. Salt is an ion. If
of salt there are more ions in bread it will absorb less fat than
without salt. That’s why the students decided to test this.
Add baking powder after Baking powder is like yeast used to let bread rise. The
rising students were really curious what would happen if one puts
the baking powder in the mandazi after rising the dough.
Using an airfryer An airfryer is used to cook food while making use of

circulating hot air. The airfryer ensures that the food is
cooked and that it has a crust. The airfryer is used for baking
dutch oliebollen, a dough similar to the mandazi. That is why
the students came up with the idea of using an airfryer.
Steam the mandazi With steaming only hot water is needed, the mandazi will be
(pre)cooked so it only has to go in the oil for a short amount
of time (to give it a crust and a gold brown colour).
First bake the mandazi in In the oven the mandazi will already be baked. One only has
the oven and then fry it for to put the mandazi in the oil for a short period of time to get
a short period of time the right structure, colour and taste. A lot of water is already
evaporated when it is baked in the oven, so it will probably
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absorb less fat while frying.
Using an other kind of Matthijs Dekker told the students about a research that is
flour done with 20,0% rice flour. This research was done with
donuts but it reduced the amount of fat in a donut with 25
percent. Because the donut is kind of similar to the mandazi,
the students decided to try different kinds of flour with the
mandazi.
Table 3: Different kind of experiments with the reason why these experiments are done.
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Standard experiment protocol
Small mandazi: 40 grams
Big mandazi: 115 grams
Ingredients:
For frying:
- 250 grams palm oil
For the dough:

- 50 grams of palm oil
- 1250 grams of flour
- 625 grams of water
- 60 grams of sugar
- 12,5 grams of salt
- 10 grams of baking powder
- 0,5 grams of Excel (bread improver)
- 3,5 grams of yeast
- 0,5 grams of yellow colouring
Method to make mandazi:
Step 1: Let the yeast dissolve in tepid water.

Step 2: Sift the sugar, flour, salt, Excel and the baking powder into a bowl.
Step 3: Put the tepid water with yeast gradually and simultaneously with the oil in the bowl
with the flour mixture.
Step 4: Mix this mixture for 15 minutes to create a well-mixed ball of dough.
Step 5: Make small balls from 40 grams for a small mandazi or balls from 115 grams for a
big mandazi.
Step 6: Let the dough balls rest for 45 minutes.
Step 7: Put 250 grams of palm oil in a pan for frying on high heat. Wait until the palm oil is
around 190 degrees Celsius.
Step 8: Put the mandazi in the palm oil and fry each side for 3 minutes.
Step 9: After frying each side for 3 minutes, take the mandazi out of the pan and put it in a
bowl.
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Method to determine the amount of fat in a mandazi:
1. Make the mandazi as described in the recipe* but WITHOUT frying. Make sure that
every mandazi has the same weight (this is X1).
2. Grab a mandazi and cut this mandazi into small pieces (2 cm by 2 cm). Repeat this
for every mandazi. Put these pieces in the oven at 110 degrees Celsius for 3 hours.
This causes all the water to evaporate.
3. Weigh all of the dried out mandazi (this can be done at the same time), and write
down this weight. (This is the so called dry weight from the mandazi, X2).
4. Repeat step 1 to 3 three times. Make the mandazi as described in the recipe* but
WITH frying. Make sure that every mandazi has the same weight.
5. Weigh the mandazi directly after frying and write down the weight (This is Y1).
6. Grab a mandazi and cut this mandazi into small pieces (2 cm by 2 cm). Repeat this
for every mandazi. Put these pieces in the oven at 110 degrees Celsius for 3 hours.
This causes all the water to evaporate.
7. Weigh all of the dried out mandazi (this can be done at the same time), and write
down this weight. (this is Y2)
8. Repeat step 5 to 7 three times.
9. The amount of fat per mandazi is on average: V_after = Y2-X2 grams fat/mandazi
V af ter
10. The percentage fat is Y 1 × 100%
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Experiment 1: Different temperatures
Method:
To know if the temperature of the oil makes a huge difference on the absorption of the oil in
a mandazi, three different temperatures will be tested: 150 degrees, 180 degrees and 210
degrees. The dough of the mandazi and the frying process will be the same as described in
the standard experiment protocol. Only the temperature will be different. A lower/higher
temperature means that the mandazi has a longer/shorter frying period until it’s ready. That
is why the mandazi will be fried until it’s ready. The time will be noted.
Results:
The students did the research with different temperatures and found the result shown in
table 4. All the measurement data and calculation of the amount of fat can be found in
attachment 2. As we can see in table 4 the mandazi fried in 180 degrees the less amount of
fat. A lower and higher temperature will absorb more fat.
Temperature in degrees Amount of fat a little Amount of fat a big

mandazi in % mandazi in %
150 (fried 12 minutes, 6 29,0 27,1

minutes each side)
180 (Fried 6 minutes, 3 21,5 15,3

minutes each side)
210 (Fried 3 minutes, 1,5 23,2 20,0

minutes each side)
Table 4: Amount of fat in mandazi with different frying temperatures.
Blue= little mandazi

Red = big mandazi
Graph 3: Amount of fat in mandazi with different frying temperatures.
22
Experiment 2: Different amount of salt
Method:
To know if the amount of salt in the dough makes a huge difference on the absorption of the
oil in a mandazi, four different percentages will be tested: 0,6% salt, 0,8% salt, 1,0% salt and
1,2% salt. The dough of the mandazi and the frying process will be the same as described in
the standard experiment protocol. Only the amount of salt will be different.
Results:
As can be seen in graph 4 below there is a maximum amount of fat by a salt percentage of
1,0 %. The fat percentage is than 10,7 %. The lowest percentage is 9,0 % fat by an amount
of salt of 0,6 %. But the taste of the mandazi with 0,6 % salt is slightly different from the
original mandazi. Also the reduce of the fat absorption is very little. All the measurement
data and calculation of the amount of fat can be found in attachment 3.
Amount of salt in percentages % Amount of fat in the mandazi in

percentages %
0,6 9,0
0,8 9,7
1,0 10,7
1,2 9,1
Table 5: Amount of fat in a mandazi with different amounts of salt.
Graph 4: Amount of fat in a mandazi with different amounts of salt.
23
Experiment 3: Baking powder
Method:
Two different experiments are done with baking powder. The baking powder is add after the
dough has raised. In one experiment the dough will not raise again after adding baking
powder. In the other experiment the dough will raise a second time after baking powder is
add. The ingredients and baking process is the same as described in the standard
experiment protocol only the baking powder will be add later.
Results:
The experiment has shown that there is no reduce of fat when one adds baking powder after
raising. Instead of adding it directly with the other products. There is an increase of the fat
percentage, when one adds baking powder after raising and does not let it raise again. The
amount of fat is 16,5 % as can be seen in table 6. As a conclusion of this none of these
experiments worked.
All the measurement data and calculation of the amount of fat can be found in attachment 4.
Experiment Amount of fat in %
Adding baking powder after raising and not 16,5

raise it again
Adding baking powder after raising and 10,8

raise it again
Table 6: Amount of fat in a mandazi after adding baking powder after raising.
Image 1: Fried mandazi to which baking powder has been added after rising.
24
Experiment 4: Airfryer
Method:
Instead of using a frying pan with oil the team came up with the idea to use an airfryer. The
recipe will still be the same as described in the standard experiment protocol. The mandazi
will be in the airfryer for 15 minutes for a little mandazi and 20 minutes for a big mandazi.
Results:
Experiment Weight start (in grams) Weight end (in grams)
Airfryer 40 35
15 minutes
“ 40 37
“ 40 37
20 minutes 115 107

Table 7: Weight of a mandazi before and after using an airfryer.
After baking the mandazi in the airfryer, the team

looked at the structure of the mandazi. The mandazi
was really crispy. The mandazi was a little bit dry, but it
tasted fine. Because no oil was used, it tasted more like
normal bread instead of a mandazi. Because of this,
the team decided not to put these mandazi in the oven
to calculate how much fat the mandazi contains. No fat
is used in the baking process so it will probably
contains less fat. However, the mandazi did not taste
the same as before. This mandazi does not comply
with the requirements of having the same taste, colour
and shape.
Image 2: Mandazi after baking it in the airfryer.
25
Experiment 5: Steaming
Method:
Instead of using a frying pan with oil the team came up with the idea to prepare the mandazi
with a steamer. The recipe will still be the same as described in the standard experiment
protocol. The mandazi will be in the steamer for 10 minutes. After steaming the mandazi, it
will be fried for a short amount of time.
Results:
Experiment Weight start (in grams) Weight end (in grams)
Steaming 10 minutes, 40 41
Frying 15 seconds
Frying 30 seconds
Frying 1 minute
NO frying

NO frying
Table 8: Weight of a mandazi before and after steaming (and frying).
After steaming the mandazi, the team

looked at the structure of the mandazi.
The mandazi was way too soft. It did not
have a crust and it was not very tasty.
Because of this, the team decided not to
put these mandazi in the oven to
calculate how much fat the mandazi
contains. No fat is used in the baking
process so it will probably contain less
fat. However, the mandazi did not taste
the same as before.
Image 3: Steaming mandazi.
26
Experiment 6: Rice flour
Method:
The flour in the mandazi will be rice flour instead of wheat flour. The other ingredients and
baking process will be the same as described in the standard experiment protocol. Two
different tests will be done. One experiment with 100% rice flour and one experiment with
20% rice flour and 80% wheat flour.
Results:
Table 9 shows that mandazi with only rice flour and mandazi with 20% rice flour, have a
bigger amount of fat than the original mandazi with only wheat flour. There can be concluded
that rice flour increases the amount of fat and surely does not decrease it. Using rice flour is
no useful solution.
Experiment 6.1: 22,4

20% rice flour, 80% wheat flour

Table 9: Amount of fat in a mandazi with 20% rice flour and 100% rice flour.
Image 4: Upper row mandazi with 20 % rice

flour and 80 % wheat flour. Lower row mandazi
with 100 % rice flour.
Image 5: Mandazi with 20% rice
flour and 80% wheat flour while
frying.
27
Experiment 7: Semolina
Method:
The flour in the mandazi will be 20% semolina and 80% wheat flour. The other ingredients
and baking process will be the same as described in the standard experiment protocol.
Results:
The mandazi made with semolina had a nice dark colour (see image 6) and the outside was
crispy. It was a little bit dry on the inside but it tasted fine. However, there is no reducing of
fat. The amount of fat in a mandazi with 20% semolina is 10,3 percent as you can see in
table 10. So using semolina does not reduce the absorption of the amount of fat.
Semolina 20%, Wheat flour 80% 10,3

Table 10: Amount of fat in a mandazi with 20% semolina and 80% wheat flour.
Image 6: Mandazi with 20% semolina

and 80% wheat flour after frying.
28
Experiment 8: Soya flour
Method:
The flour in the mandazi will be soya flour instead of wheat flour. The other ingredients and
baking process will be the same as described in the standard experiment protocol. Two
different tests will be done. One experiment with 100% soya flour and one experiment with
20% soya flour and 80% wheat flour.
Results:
The table shows that using soya flour caused an amount of fat of 19,4% by mandazi with
100% soya flour and 16,8% fat by mandazi with 20% soya flour. There can be concluded
that the use of soya flour will increase the amount of fat. There is no reduction of the amount
of fat and that is why this is not suitable.

100% soya flour

20% soya flour, 80% wheat flour
Table 11: Amount of fat in a mandazi with 20% soya flour and 100% soya flour.
Image 7: Upper row mandazi with 20 % Image 8: Mandazi with 20 % soya

soya flour and 80 % wheat flour. Lower line flour after frying.
100 % soya flour.
29
Experiment 9: First in the oven
The research, that is done earlier this year by the students, pointed out that bread can
absorb less oil if there is less water in bread. If one puts the mandazi in the oven first, it will
already be baked when it comes out. The inside and outside is are already hard. So the
mandazi does not have to be fried for a very long time.
Method:
Step 1: Let the yeast dissolve in the lukewarm water.
Step 2: Sieve the sugar, flour, salt, bread improver and baking powder into a bowl.
Step 3: Put the lukewarm water with yeast and the oil in the same bowl as the flour and the
other things. Put also the yellow coloring in the bowl.
Step 4: Mix all the ingredients 15 minutes till a good mixed dough is developed.
Step 5: Roll the dough out and cut out pieces of 40 grams for a little mandazi or 115 grams
for a big mandazi.
Step 7: Put the dough balls on a baking tray and put this in the oven for 20 minutes on 200
degrees.
Step 8: Put the mandazi out the oven and put a pan with oil on a fire. Wait till the oil is 190
degrees.
Step 9: Put the mandazi in the oil and fry the mandazi for about 10 seconds.
Step 10: Take the mandazi out.
Results:
Size of the mandazi Amount of fat in %
Big mandazi 6,1
Small mandazi 7,1

Table 12: Amount of fat in a mandazi that is baked first and than fried.
If the mandazi is putted in the oven first and then fried for only a
short time, the fat percentage will decrease. As shown in table 12
the amount of fat in a big mandazi is 6,1% and the amount of fat
in a small one is 7,1%. This is a huge decrease compared to the
original mandazi. The outside of the baked mandazi is soft, and
the mandazi is not greasy. The taste is almost the same as the
original mandazi, only a little bit sweeter.
All the measurement data and calculation of the amount of fat
can be found in attachment 8.
Image 9: Mandazi that are baked in the oven before frying.
30
Overview of the amount of fat per experiment
Fat percentage small Fat percentage big

mandazi mandazi
Normal mandazi 10,1 8,5
Experiment 1: Different 29,0 27,1

temperatures
Experiment 1.1: 150 degrees

temperatures

temperatures
Experiment 2: Different 9,0 -

amount of salt
Experiment 2.1: 0,6% salt

amount of salt

amount of salt

amount of salt
Experiment 3: Baking 16,5 -

powder
Experiment 3.1: Not raised a
second time
Experiment 3: Baking 10,8 -

powder
Experiment 3.1: Raised a
second time
31
Experiment 4: Airfryer Not calculated because Not calculated because
the structure and taste of the structure and taste of
the mandazi was different the mandazi was different
Experiment 5: Steaming Not calculated because Not calculated because

the structure and taste of the structure and taste of
the mandazi was different the mandazi was different
Experiment 6: Rice flour 22,4 -

Experiment 6.1: 20% rice
flour, 80% wheat flour
Experiment 6: Rice flour 16,4 -

Experiment 6.2: 100% rice
flour
Experiment 7: Semolina 10,3 -
Experiment 8.1: 100% soya 19,4 -

flour
Experiment 8.2: 80% soya 16,8 -

flour, 20% wheat flour
Experiment 9: First in the 7,1 6,1

oven
Table 13: Pros and cons on the different ways of reducing fat.
Conclusion
There were a couple of experiment that reduced the amount of fat in a mandazi. The team
decided that the mandazi that is first baked in the oven is the best solution. It has the most
reduction on the oil absorption. It has the most similar taste and structure and is not that
difficult to apply in the bakery. The bakery already has ovens and the ingredients will be the
same as before.
32
Experiment 10: Trying in Bake for Life final product
The final product is to first bake the mandazi in the oven and after that fry the mandazi for a
short period of time. The students went to the Bake for Life bakery in Nkokonjeru and tried
this new method in the bakery. In the bakery the students found out there is only one size
mandazi sold of 85 grams. All the experiments in the Netherlands are done with 45 grams
and 115 grams. The experiments in Uganda with 85 grams.
The results
Experiment Start weight Weight after Weight after After oven (Dry
(grams) the oven frying (grams) weight)
(grams)
1 85 77 82 56
2 85 77 82 55
3 85 77 82 57
4 85 77 82 56
5 85 77 82 56
6 85 77 82 56
7 85 77 81 57
8 85 76 81 56
9 85 76 81 55
10 85 78 81 56
11 85 78 83 57
12 85 78 83 56
Table 14: Weight of a mandazi before and after baking, frying and desiccating.
X1 average = 85 grams/mandazi
X2 average = 50,4 grams/mandazi
Water in a mandazi before frying = X1 - X2 = 85 - 50,4 = 34,6 grams water/mandazi
Y1 average (weight after frying) = 81,8 grams/mandazi

Y2 average (weight after drying) = 56 grams/mandazi
Water in a mandazi after frying = Y1 - Y2 = 81,8 - 56 = 25,8 grams water/mandazi
Water that evaporates during frying = 34,6 - 25,8 = 8,8 grams water/mandazi
33
Amount of fat = Y2 - X2 = 56 - 50,4 = 5,6 grams fat/mandazi
Amount of f at 6,1
T otal weight mandazi × 100% = 81,8 × 100% = 6,8% fat
The amount fat of a mandazi, that is baked in the oven first and then fried, is 6,8% The
amount of fat of a normal mandazi is 10,1%. The difference is 10,1 - 6,8 = 3,3%
N ew − old 6,8 −10,1
The amount of fat is reduced by Old x 100% = 10,1 x 100% = - 32,7%. So the fat in
the mandazi is reduced by 32,7%.
Image 10: Raising mandazi. Image 11: Turning the mandazi around
after bake them for 10 minutes.
Image 12: Frying the mandazi. Image 13: Baked and fried mandazi.
34
5. Taste test
Deliverable 5.1: Survey

Question 1: Which mandazi do you like the most?
a) Bake for Life mandazi
b) The new mandazi (Quasi mandazi)
Question 2: What do you think of the Quasi mandazi?

Give a number between 1 and 5 for the following categories:
Sweetness (1 is not sweet enough - 5 is too sweet)

Saltiness (1 is not enough salt - 5 is too much salt)
Dryness-wetness of the dough (1 is very dry - 5 is very wet)
The inside is hard - soft (1 is too hard - 5 too soft)
The crust of the mandazi (1 is too hard - 5 too soft)
Question 3: What number between 1 and 5 would you give the Bake for Life mandazi?
1 = Not delicious
5 = Very delicious
Question 4: What number between 1 and 5 would you give the Quasi mandazi?
1 = Not delicious
5 = Very delicious
Results:
Question 1:
24 people said 5/5
6 people said 4/5
Pie chart 1: Percentage of people that prefer the Quasi mandazi.
35
Question 2:
General answer
- It’s sweeter than the normal mandazi
- It has a better flavour
- The outside is harder than a normal mandazi
Question 3:
6 people said ⅗
15 people said 4/5
6 people said 5/5
Graph 5: Number that people rate the original mandazi.
Question 4:
3 people said 3/5
6 people said 4/5
24 people said 5/5
36
Graph 6: Number that people rate the Quasi mandazi.
37
Deliverable 5.2 Interview with the manager
The new mandazi is very good for the market because it has a longer shelf life. In the oven
the mandazi will increase in size because of the baking powder. This means more mandazi
can be made with the same amount of dough or that the amount of baking powder can be
reduced. The amount of baking powder needs to be reduced anyway because with this
amount of baking powder the mandazi does not bake very smooth, it gets a lot of holes. The
amount of salt is good. The new mandazi is sweeter than the old one. The structure from the
mandazi is the same as before so that is good. The rate for the mandazi will be a 5/5 (very
good).
Good points:
- The mandazi is less fat;
- It has the same structure as the old one;
- It tastes good;
- Better for the market
Points of improvement:
- Maybe a little bit less sweet;
- Use less baking powder, because the size of the mandazi will increase when one
bakes it in the oven. Also the bread will get holes in it, when there is too much baking
powder in it.
38
6. Taste improvements
The 'new' mandazi has a different baking method than the original one. Because of this new
baking method, the taste has slightly changed. By putting the mandazi in the oven the
mandazi will expand, because of the baking powder. Only frying the mandazi would not
expand the mandazi as much as baking it. That is why it is needed to reduce the amount of
baking powder of the recipe of the 'new' mandazi. Another important point is to reduce the
amount of sugar in the recipe. This because the mandazi in the oven will reach a
temperature were the sacharide, that is in the mandazi, will convert. So the 'new' mandazi
will be sweeter than the original one.
As a conclusion of this, there are a few things that need to change in the recipe. Fortunately
the students made up a new recipe with the manager of Bake for Life.
New recipe:
Ingredients:
- 500 grams of cooking oil

- 25000 grams of flour
- 13500 grams of water
- 1000 grams of sugar
- 170 grams of salt
- 100 grams of baking powder
- 5 grams of Excel
- 60 grams of yeast
- 10 grams of yellow coloring
Method:
Step 1: Let the yeast dissolve in the lukewarm water.
Step 2: Sieve the sugar, flour, salt, bread improver and baking powder into a bowl.
Step 3: Put the lukewarm water with yeast and the oil in the same bowl as the flour and the
other things. Put also the yellow coloring in the bowl.
Step 4: Mix all the ingredients 15 minutes till a good mixed dough is developed.
Step 5: Roll the dough out and cut out pieces of 40 grams for a little mandazi or 115 grams
for a big mandazi.
Step 7: Put the dough balls on a baking tray and put this in the oven for 10 minutes on 200
degrees.
Step 8: After 10 minutes turn the mandazi and bake them in the oven for another 10
minutes.
Step 9: Put the mandazi out the oven and put a pan with oil on a fire. Wait till the oil is 190
degrees.
Step 10: Put the mandazi in the oil and fry the mandazi for about 10 seconds.
Step 11: Take the mandazi out.
39
7. Cost calculation
Old recipe Price in ugx New recipe price in ugx
500 grams palm oil 2275 500 grams palm oil 2275
25000 grams flour 38400 25000 grams flour 38400
12500 grams water negligible 13500 grams water negligible
1200 grams sugar 4452 1000 grams sugar 3710
180 grams salt 11793,6 170 grams salt 11138,4
100 grams baking 6260 100 grams baking 6260

powder powder
10 grams excel + 1360 5 grams excel + 60 1190

70 yeast grams yeast
10 grams yellow 224 10 grams yellow 224

coloring coloring
______________+ ______________+ ______________+ ______________+
39570 grams 64764,6 ugx 40345 grams 63197,4 ugx

Table 15: Prices of the old an new recipe.
Old recipe
A mandazi in Bake for Life has an average weight of 86,25 grams. One can make 39570:
86,25 = 458,79 pieces of mandazi from 39570 grams of dough.
64764,6 ugx: 458,79 = 141,2 ugx per mandazi.

This is the price without the amount of oil that a mandazi absorbs. The amount of oil is
10,0% of the 86,25 grams. That is 8,625 grams of oil. 8,625 grams of oil costs 39,24 ugx. A
mandazi of 86,25 grams costs in total: 141,2 ugx + 39,24 ugx = 180,44 ugx to make.
New recipe cost per mandazi

A mandazi in Bake for Life has an average weight of 86,25 grams. One can make 40345:
86,25 = 467,77 pieces of mandazi from 40345 grams of dough.
63197,4 ugx: 467,77 = 135,1 ugx per mandazi. This is the price without the amount of oil
that a mandazi absorbs. The amount of oil is 7,0% of the 86,25 grams. That is 6,0375 grams
oil. 6,0375 grams oil costs 27,47 ugx. A mandazi of 86,25 grams costs in total: 135,1 ugx +
27,47 ugx = 162,57 ugx to make.
40
Before
Purchase price of Selling price per Profit per mandazi
ingredients per mandazi
mandazi
Mandazi (average 180,44 ugx 500 ugx 319,56 ugx

weight of 86,25
gram)
Table 16: Profit per mandazi while using the old recipe.
After
Purchase price of Selling price per Profit per mandazi
ingredients per mandazi
mandazi
Mandazi (average 162,57 ugx 500 ugx 337,43 ugx

weight of 86,25
gram)
Table 17: Profit per mandazi while using the new recipe.
So the price difference from the old and new mandazi is: 337,43 - 319,56 = 17,87 ugx.
The mandazi is sold in a package of 6 so the bakery will earn 17,87 × 6 = 107,22 ugx more
than the old mandazi.
In one day the bakery sell 2500 package of mandazi so that will be a difference of 107,22 ×
2500 = 268.050 ugx in one day.
The bakery sell 6 days a week: 268.050 × 6 = 1.608.300 ugx in a week.
In a year there are 52 weeks: 1.608.300 × 52 = 83.631.600 ugx in a year more than the old
mandazi. This is all around 20.000 euros, it depends a bit on the rate of money.
Normally mandazi are fried 7 minutes, now only 3. That is why there is less wood needed for
the fire. However the oven costs energy. The time that an employee works for making an
original mandazi is around 10 minutes. Someone has to to control the fire and turn the
mandazi around while the mandazi are fried.
The time that an employee works for making the new mandazi is around 5 minutes. The
mandazi have to turn around after 10 minutes in the oven, this will cost 1 minute. The time
that the mandazi is in the oven the employee can work on something else. After the oven
they have to fry for 3 minutes. There can be concluded that the price of the wood and the
employees compensate the energy of the oven.
Total additional revenue per new mandazi in ugx
17,87
Table 18: Additional revenue of the mandazi.
41
8. Conclusion and discussion
The research question of this project is: How can you make the typical mandazi with less fat,
but with the same taste as a normal mandazi? This project was given by Bake for Life, an
bakery in Uganda. The reducing of oil is necessary for the revenue of Bake for Life.
The students did research at home, at school and went to the bakery in Uganda to test their
solution. There is found a new baking method for the mandazi that will reduce the amount of
fat in it. Also there is made a new recipe.
The new baking method is to put the mandazi in the oven after raising. After 10 minutes the
mandazi will be turned and putted back in the oven for another 10 minutes. This makes a
total oven time of 20 minutes. If the mandazi are out of the oven they are already baked. It
will be fried in oil for only 3 minutes to get almost the same texture and taste. The mandazi
will now have 32,7 % less oil in it.
Because of the new baking method and the new recipe, the bakery will have an additional
revenue from 17,87 ugx per mandazi. This will be an additional revenue from 83.631.600
ugx in a year, which is a big difference. There can be concluded that the project is
succeeded.
There can be discussed about using the oven. Using an oven costs energy, however less
time is needed to fry the mandazi. Bake for Life uses firewood to fry the mandazi. So now
they need less wood in total. This can almost compensate each other.
The downside of the solution is that an oven needs power and that can sometimes turn out
in Uganda. The original way with frying 10 minutes on firewood can always be used.
The thing that can be improved is the number of people that are questioned about the new
mandazi. If it was done by a higher amount of people then the conclusions would be more
valid. Also the experiments that are done can be questioned. The circumstances in the
bakery and in the kitchens of the students are not the same. However, the students tried to
copy the circumstances as good as possible. Besides that, the palm oil the students used
was not the same as they use in Bake for Life. This can have a little influence on the results.
The reader should bear in mind that the study is based on a small amount of tested
mandazi. To have a more specific amount of fat absorption, that one mandazi absorbs, you
need more mandazi. However the amount of mandazi the students have tested was enough
to estimate the amount of fat.
As a conclusion to this report it was a great project and the students and the bakery are
satisfied with the solutions that are found. The students hope that their solution will be
helpful for the bakery.
42
Sources
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factors. Engineering Sciences [physics]. AgroParisTech, 2008. English.
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3. Bakkerij: broodbereiding. (n.d.). Retrieved December 8, 2018, from
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Retrieved December 2, 2018, from https://broodsmakelijk.nl/overkneden
5. Cormitec. (z.d.). Wat is de contacthoek? Retrieved November 27, 2018, from
http://cormitec.be/index.php?option=com_content
6. Geertsma, P. (z.d.). Wat is capillariteit of een capillaire werking? Retrieved November 24,
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http://www.technischwerken.nl/kennisbank/techniek-kennis/wat-is-capillariteit-of-een-capillaire
-werking/
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http://www.classofoods.com/pagina2_3.html
8. Stichting BePro. (2002). Zouten [PDF]. Retrieved November 5, 2018, from
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https://publications.tno.nl/publication/34619175/ITNuxy/greup-1953-emulgatoren.pdf
43
Attachments
Attachment 1: Results of the experiment with an normal mandazi and how
much fat it contains.
Without frying the mandazi:
Big mandazi Weight Weight after Weight after Weight after End weight after
before put it out of put it out of put it out of put it out of the
baking the oven the oven the oven oven (after an
(grams) (after 0,5 (after 1,0 (after 1,5 indefinite
hour) hour) hour) number of hours
(grams) (grams) (grams) ) (grams)
Mandazi 1 115 74 72 67 67
Mandazi 2 115 73 70 67 67
Mandazi 3 115 70 68 65 65
Mandazi 4 115 73 71 66 66
Mandazi 5 115 74 71 67 67
Table 19: T he decrease in weight while evaporating the water in an oven with a large mandazi that is
not fried.
Small Weight Weight after Weight after Weight after End weight after
mandazi before put it out of put it out of put it out of put it out of the
baking the oven the oven the oven oven (after an
(grams) (after 0,5 (after 1,0 (after 1,5 indefinite
hour) hour) hour) number of hours
(grams) (grams) (grams) ) (grams)
Mandazi 1 40 26 23 23 23
Mandazi 2 40 24 22 22 22
Mandazi 3 40 27 25 23 23
Mandazi 4 40 25 23 23 23
Mandazi 5 40 26 22 21 21
Table 20: T he decrease in weight while evaporating the water in an oven with a small mandazi that is
not fried.
44
Frying of the mandazi:
Small Weight of Weight Weight Weight after Weight End weight

mandazi the dough after frying after put it put it out of after put it after put it out
(grams) (grams) out of the the oven out of the of the oven
oven (after (after 1,0 oven (after an
0,5 hour) hour) (grams) (after 1,5 indefinite
(grams) hour) number of
(grams) hours
) (grams)
Mandazi 1 115 120 84 81 77 77
Mandazi 2 115 120 82 79 76 76
Mandazi 3 115 121 83 78 77 77
Mandazi 4 115 122 82 79 74 74
Mandazi 5 115 120 84 80 77 77

he decrease in weight while evaporating the water in an oven with a big mandazi that is
Table 21: T
fried.
Small Weight of Weight after Weight after Weight Weight End weight
mandazi the dough frying put it out of after put it after put it after put it out
(grams) (grams) the oven out of the out of the of the oven
(after 0,5 oven oven (after an
hour) (after 1,0 (after 1,5 indefinite
(grams) hour) hour) number of
(grams) (grams) hours
) (grams)
Mandazi 1 40 44 35 32 26 26
Mandazi 2 40 42 33 30 26 26
Mandazi 3 40 44 33 31 28 28
Mandazi 4 40 44 34 32 27 27
Mandazi 5 40 43 36 33 27 27
he decrease in weight while evaporating the water in an oven with a small mandazi that is
Table 22: T
fried.
45
Calculate fat content in a big mandazi:

Water in a mandazi before frying = X1 - X2 = 115 - 66 = 49 grams water/mandazi
Y1 (weight after frying) average = 120 grams/mandazi

Y2 (weight after drying) average = 76,2 grams/mandazi
Water in a mandazi after frying = Y1 - Y2 = 120 - 76,2 = 43,8 grams water/mandazi
Water that evaporates during frying = 49 - 43,8 = 5,2 grams water/mandazi
Amount of fat = Y2 - X2 = 76,2 - 66 = 10,2 grams fat/mandazi
Amount of f at 10,2
Y1 × 100% = 120 × 100% = 8,5% fat
Calculate fat content in a small mandazi:
Y1 (weight after frying) average = 43,4 grams/mandazi

Water in a mandazi after frying = Y1 - Y2 = 43,4 - 26,8 = 16,6 grams water/mandazi
Water that evaporates during frying = 17,6 - 16,6 = 1 grams water/mandazi
Amount of fat = Y2 - X2 = 26,8 - 22,4 = 4,4 grams fat/mandazi
Amount of f at 4,4
Y1 × 100% = 43,4 × 100% = 10,1% fat
46
Attachment 2: Result of experiment 1, temperatures
Weight start Weight after Weight after Weight after Weight after
(grams) frying being baked being baked undecided
(grams) in the oven in the oven time in the
for 1 hour for 2 hours oven
(grams) (grams) (grams)
Big 1 115 133 109 103 102
Big 2 115 133 108 102 102
Little 1 40 43 35 35 35
Little 2 40 45 36 35 35
Little 3 40 46 36 36 36
Little 4 40 47 37 36 36
Table 23: Results of frying in 150 degrees (12 minutes, 6 minutes each side).
Big 1 115 118 101 84 84
Big 2 115 118 101 85 84
Little 1 40 42 35 32 31
Little 2 40 41 34 31 31
Little 3 40 41 35 32 32
Little 4 40 41 35 32 31
Table 24: Results of frying in 180 degrees (6 minutes, 3 minutes each side).
Big 1 115 116 98 83 82
Big 2 115 115 97 84 83
47
Little 1 40 41 32 32 32
Little 2 40 40 33 32 32
Little 3 40 40 33 32 32
Little 4 40 40 32 31 31
Table 25: Results of frying in 210 degrees (3 minutes, 1,5 minutes each side).
Calculations: amount of fat
150 degrees little mandazi

Dry weight:
After frying:
Water in a mandazi after frying = Y1 - Y2 = 42,5 - 35,5 = 7 grams water/mandazi
Water that evaporates during frying = 17,6 - 7 = 10,6 grams water/mandazi
Amount of f at 13,1
Y1 × 100% = 45,25 × 100% = 28,9% fat
150 degrees big mandazi

Water in a mandazi before frying = X1 - X2 = 115-66= 49 grams water/mandazi
Y1 average = 133 grams/mandazi

water after frying = Y1 - Y2 = 133 - 102 = 31 grams water/mandazi
Water that evaporates during frying = 49 - 31 = 18 grams water/mandazi
Amount of fat= Y2 - X2 = 102 - 66 = 36 grams fat/mandazi
Amount of f at 36
Y1 × 100% = 133 × 100% = 27,1% fat

Dry weight:
48
After frying:
Amount of f at 8,85
Y1 × 100% = 41,25 × 100% = 21,5% fat


Water in a mandazi after frying = Y1 - Y2 = 118 - 84 = 34 grams water/mandazi
Amount of fat = Y2 - X2 = 84 - 66 = 18 grams fat/mandazi
Amount of f at 18
Y1 × 100% = 118
× 100% = 15,3% fat

Dry weight:
After frying:
49
Amount of f at 9,35
Y1 × 100% = 40,25 × 100% = 23,2% fat

Y1 average = 115,5 grams/mandazi

Y2 average = 82,5 grams/mandazi
Water in a mandazi after frying = Y1 - Y2 = 115 - 82,5 = 33 grams water/mandazi
Amount of f at 16,5
Y1 × 100% = 82,5 × 100% = 20,0% fat
50
Attachment 3: Results of experiment 2, different amount of salt
Weight before frying Weight after frying Weight after

(grams) (grams) desiccating (grams)
1 40 40 26
2 40 40 26
3 40 40 26
4 40 41 26
5 40 40 26
6 40 39 26
Table 26: Results of the experiment with 0,6% salt.

(grams) (grams) desiccating (grams)
1 40 41 27
2 40 40 27
3 40 40 26
4 40 40 26
5 40 40 26
6 40 40 26

(grams) (grams) desiccating
(grams)
1 40 39 26
2 40 40 26
3 40 41 28
4 40 40 27
5 40 41 27
6 40 40 26
51
(grams) (grams) desiccating
(grams)
1 40 40 26
2 40 39 27
3 40 38 25
4 40 40 26
5 40 40 26
6 40 40 26
Calculation amount of fat

0,6% salt
Dry weight:
After frying:
Y2 (weight after drying) average = 26 grams/mandazi
Amount of f at 4
T otal weight mandazi × 100% = 40 × 100% = 9,0% fat
0,8% salt
Dry weight:
After frying:
52
Water that evaporates during frying = 17,6 - 13.8 = 3,8 grams water/mandazi
Amount of f at 3,9
1,0% salt
Dry weight:
After frying:
Amount of f at 4,3
1,2% salt
Dry weight:
After frying:
Amount of f at 3,6
53
Attachment 4: Experiment 3, baking powder
Mandazi Weight before baking Weight after baking After desiccating in

(grams) (grams) the oven for 1,5
hours (grams)
1 40 42 29
2 40 42 29
3 40 43 30
4 40 44 31
5 40 40 26
Table 30: Results experiment 3.1: Not raised a second time.
Mandazi Weight before baking Weight after baking After desiccating in

(grams) (grams) the oven for 1,5
hours (grams)
1 40 41 27
2 40 40 27
3 40 41 28
4 40 38 26
5 40 38 26
6 40 39 26
Table 31: Results experiment 3.2: Raised a second time.
Calculation amount of fat

Experiment 3.1
Dry weight:
After frying
54
Amount of fat = Y2 - X2 = 29 - 22,4 = 6,6 grams vet/mandazi
Amount of f at 6,6
Experiment 3.2
Dry weight:
After frying
Amount of f at 4,3
T otal weight mandazi × 100% = 40 × 100% = 10,8 % fat
55
Attachment 5: Results of experiment 6, Rice flour

Before frying (grams) After frying (grams) After desiccating
(grams)
1 41 40 36
2 41 40 30
3 40 39 29
4 40 41 30
5 40 40 30
6 40 38 31
7 40 40 33
Table 32: Weight of a mandazi (consisting of two types of flour) before and after frying.
Small
Dry weight:
After frying:
Amount of f at 3,9
56
100% rice flour
Before frying (grams) After frying (grams) After desiccating
(grams)
1 40 39 28
2 40 40 28
3 40 38 28
4 34 32 25
Table 33: Weight of a mandazi (consisting of only rice flour) before and after frying.
Small
Dry weight:
After frying:
Amount of f at 6,4
57
Attachment 6: Result experiment 7, semolina
Wheat semolina 20%, Wheat flour 80% fry 3 minutes per side
Experiment Weight start Weight end After desiccating
1 40 38 26
2 40 38 26
3 40 38 26
4 40 38 27
5 40 38
6 40 38
7 40 38
8 40 38
Small
Dry weight:
After frying:
Water in a mandazi after frying = Y1 - Y2 = 38 - 26,33 = 11,7 grams water/mandazi
Amount of f at 3,93
58
Attachment 7: Result experiment 8, soya flour
Experiment 8.1: 100% soya flour
Before frying After frying (grams) After desiccating
(grams) (grams)
1 40 42 30
2 40 42 29
3 40 42 30
4 40 42 29
5 40 41 29
6 40 40 32
7 40 40 29
8 40 40 33
Table 35: Weight of a mandazi (consisting of only soya flour) before and after frying.
Small
Dry weight:
After frying:
Amount of fat = Y2 - X2 = = 30,125 - 22,4 = 7,725 grams fat/mandazi
Amount of f at 4
59
Experiment 8.2: 20% soya flour, 80% wheat flour
Voor frituren Na frituren na oven
1 40 41 30
2 40 39 29
3 40 39 28
4 40 39 28
5 40 39 29
6 40 39 29
7 40 40 31
8 40 40 29
Small
Dry weight:
After frying:
Amount of f at 3,9
60
Attachment 8: Results experiment 9, first in the oven
Experiment Start weight Weight after the Weight after Na oven (Dry
(grams) oven (grams) frying (grams) weight)
Oven 22 min 40 36
Oven 22 min 40 38
Oven 22 min 40 37
Oven 22 min 40 37
Oven 22 min, 10 sec 40 36 37 25

frying
Oven 22 min, 10 sec 40 37 38 25

frying
Oven 22 min, 10 sec 40 37 38 25

frying
Oven 22 min 40 39
Oven 22 min 40 37
Oven 22 min, 10 sec 115 108 109 75

frying
Oven 22 min, 10 sec 115 110 112 72

frying
Table 37: Weight of a mandazi before and after being baked (and fried).
Small
Dry weight:
After frying:
Amount of f at 2,6
61
Big
Y1 average (weight after frying) = 110,5 grams/mandazi

Y2 average (weight after drying) = 73,5 grams/mandazi
Amount of f at 7,5
T otal weight mandazi × 100% = 110,5
× 100% = 6,7% fat
62
Logbook
The logbook of the students:
https://docs.google.com/spreadsheets/d/1xgZPNNRifqyOpswEWzLRzQX9V7PViePIqV39hK
iZJ0k/edit#gid=15256444
63

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Organisations participating in the research and

We wish you a lot of joy while reading our report.

Amsterdam, 28 March 2019

List of graphs, tables and images 7

8. Conclusion and discussion 42

Table 1: Amount of water in a mandazi. 17

Pie chart 1: Percentage of people that prefer the Quasi mandazi. 35

The Quasi Mandazi:

3.1 Literature review

- Size of the product

- Structure of the surface

- The viscosity of the oil

- Interfacial Tension (between oil and product)

Size of the mandazi Weight of the mandazi Amount of water in the

Small mandazi (40 grams) 22,4 11,7

Big mandazi (115 grams) 66 49

Size of the mandazi Amount of fat in %

Small mandazi (40 grams) 10,1

Big mandazi (115 grams) 8,5

Using an airfryer An airfryer is used to cook food while making use of

For the dough:

Method to make mandazi:

Step 1: Let the yeast dissolve in tepid water.

Temperature in degrees Amount of fat a little Amount of fat a big

150 ​(fried ​12 minutes, 6 29,0 27,1

180 ​(Fried 6 minutes, 3 21,5 15,3

210 ​(Fried ​3 minutes, 1,5 23,2 20,0

Blue​= little mandazi

Graph 3: Amount of fat in mandazi with different frying temperatures.

Amount of salt in percentages % Amount of fat in the mandazi in

Graph 4: Amount of fat in a mandazi with different amounts of salt.

Experiment Amount of fat in %

Adding baking powder after raising and not 16,5

Adding baking powder after raising and 10,8

20 minutes 115 107

After baking the mandazi in the airfryer, the team

Image 2: Mandazi after baking it in the airfryer.

Steaming 20 minutes, 115 120

After steaming the mandazi, the team

Image 3: Steaming mandazi.

Experiment Amount of fat in %

Experiment 6.1: 22,4

Experiment 6.2: 16,4

Image 4: Upper row mandazi with 20 % rice

Experiment Amount of fat in %

Semolina 20%, Wheat flour 80% 10,3

Image 6: Mandazi with 20% semolina

Experiment Amount of fat in %

Experiment 8.1: 19,4

Experiment 8.2: 16,8

Image 7: Upper row mandazi with 20 % Image 8: Mandazi with 20 % soya

Big mandazi 6,1

Small mandazi 7,1

Image 9: Mandazi that are baked in the oven before frying.

Fat percentage small Fat percentage big

Normal mandazi 10,1 8,5

Experiment 1: Different 29,0 27,1

Experiment 1: Different 21,5 15,3

Experiment 1: Different 23,2 20,0

Experiment 2: Different 9,0 -

Experiment 2: Different 9,7 -

Experiment 2: Different 10,7 -

150 (fried 12 minutes, 6 29,0 27,1

180 (Fried 6 minutes, 3 21,5 15,3

210 (Fried 3 minutes, 1,5 23,2 20,0

Blue= little mandazi

+ + + +

64764,6 ugx: 458,79 = 141,2 ugx per mandazi.