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Whipped semi-finished product → basic recipe → Consolidated recipe

Consolidated recipe Whipped semi-finished product

Whipped semi-finished product basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 320.8 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	112.08	13.45	35.96	4.31
3	Essence	—	1.73	—	0.55	—
	Total	32.0 68.0	1024.21	696.25	328.57	223.36
	Losses 2.2%			15.35		4.92
	Output	31.9 68.1	1000.00	680.90		218.43
	Losses before baking/boiling, shrinkage 1.10231%	68.0	11.29	7.67	3.62	2.46
	Baking/boiling 0.16%		1.65		0.53
	Losses after baking/boiling, shrinkage 1.10231%	68.1	11.27	7.67	3.62	2.46

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Agar syrup Recipe No. 1 (Noginsk)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 292.06 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	406.12	316.77	118.61	92.52
3	water	—	205.51	—	60.02	—
4	Agar (E406)	85.0	20.82	17.70	6.08	5.17
	Total	28.4 71.6	1052.38	753.77	307.36	220.14
	Losses 0.5%			3.77		1.10
	Output	25.0 75.0	1000.00	750.00	292.06	219.04
	Losses before baking/boiling, shrinkage 0.25012%	71.6	2.63	1.89	0.77	0.55
	Baking/boiling 4.5%		47.24		13.80
	Losses after baking/boiling, shrinkage 0.25012%	75.0	2.51	1.89	0.73	0.55

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 320.8 kg finished product
			in kind	in solids
1	Sign up	99.85	122.64	122.46
2	Starch syrup	78.0	118.61	92.52
3	water	—	60.02	—
4	Raw egg white	12.0	35.96	4.31
5	Agar (E406)	85.0	6.08	5.17
6	Sign up	—	0.55	—
	Total		343.87	224.46
	General losses 2.7%			6.03
	Output	68.1	320.80	218.43

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Consolidated recipe Whipped semi-finished product

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