| Ingredients (%) | Pulque’s dough | LAB 2, 6, 7 + dough | LAB 2, 6, 7 + yeast |
| Flour | 100 | 100 | 100 |
| Sugar | 15.6 | 15.6 | 15.6 |
| Salt | 1.2 | 1.2 | 1.2 |
| Fat | 25.0 | 25.0 | 25.0 |
| Milkpowder | 5.0 | 5.0 | 5.0 |
| Egg | 20.5 | 20.5 | 20.5 |
| Water | 20.0 | 20.0 | 20.0 |
| Pulque | 15.0 | 0.0 | 0.0 |
| Yeast | 0.0 | 0.0 | 0.2 |
| LAB 2, 6, 7 | 0.0 | 15.0 | 15.0 |