Assertion: baker | /r/HasProperty | within a range of 5–12%
Facets:
value: typically
type: TEMPORAL
Source sentences:
text: Except for creams and custards,when the formula includes milk,bakers almost always use high-heat NFDM (non-fat dry milk).In breads the usage is typically within a range of 5–12%; fresh whole milk is 3.5% milk fat, 88% water, and 8.5% milk solids.