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All groups → All products → Paste → on agar → No. 121 "Apricot" Pastila → Ready marshmallow → Consolidated recipe

Consolidated recipe: No. 121 "Apricot" Pastila

Ready marshmallow
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 264 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8545.87 45.80 12.11 12.09 
Total15.0 85.0 1003.28 852.90 264.87 225.17 
Losses 0.34%2.90 0.77 
Output15.0 85.0 1000.00 850.00 224.40 
Losses before baking/boiling, shrinkage 0.16988%85.0 1.70 1.45 0.45 0.38 
Baking/boiling -0.01%-0.13 -0.034
Losses after baking/boiling, shrinkage 0.16988%85.0 1.70 1.45 0.45 0.38 
List of recipes
Pastila without powdered sugar
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 252.76 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 427.78 42.78 108.12 10.81 
3Agar syrup79.0 398.05 314.46 100.61 79.48 
4Apricot puree10.0 209.31 20.93 52.90 5.29 
5Raw egg white12.0 26.07 3.13 6.59 0.79 
6Sign up
7Paint red—  0.26 —   0.066—   
8Yellow paint—  0.26 —   0.066—   
Total43.9 56.1 1557.53 873.86 393.68 220.87 
Losses 3.5%30.86 7.80 
Output15.7 84.3 1000.00 843.00 252.76 213.07 
Losses before baking/boiling, shrinkage 1.76592%56.1 27.50 15.43 6.95 3.90 
Baking/boiling 33.45%511.72 129.34 
Losses after baking/boiling, shrinkage 1.76592%84.3 18.31 15.43 4.63 3.90 
Agar syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 100.61 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 282.23 220.14 28.40 22.15 
3water—  146.59 —   14.75 —   
4Agar (E406)85.0 15.67 13.32 1.58 1.34 
Total21.0 79.0 1008.94 797.06 101.51 80.19 
Losses 0.89%7.06 0.71 
Output21.0 79.0 1000.00 790.00 100.61 79.48 
Losses before baking/boiling, shrinkage 0.44302%79.0 4.47 3.53 0.45 0.36 
Losses after baking/boiling, shrinkage 0.44302%79.0 4.47 3.53 0.45 0.36 
Consolidated recipe, k=1.002403
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 264 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85181.05 180.78 181.49 181.22 
2Apple puree [GOST]10.0 108.12 10.81 108.38 10.84 
3Apricot puree10.0 52.90 5.29 53.03 5.30 
4Starch syrup78.0 28.40 22.15 28.46 22.20 
5water—  14.75 —   14.78 —   
6Sign up99.8512.11 12.09 12.14 12.12 
7Raw egg white12.0 6.59 0.79 6.61 0.79 
8Agar (E406)85.0 1.58 1.34 1.58 1.34 
9Lactic acid (E270)40.0 1.05 0.42 1.05 0.42 
10Paint red—  0.066—   0.066—   
11Sign up—  0.066—   0.066—   
Total406.68 233.68 407.66 234.24 
Total phase loss 4.0%9.28 
Other losses 0.24%0.56 
General losses 4.2%9.84 
Output85.0 264.00 224.40 264.00 224.40 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesraw egg whiteno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on No. 121 "Apricot" Pastila contained in handbooks:

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