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All groups → All products → Paste → on agar → №122 Vanilla Pastila → Ready marshmallow → Consolidated recipe

Consolidated recipe: №122 Vanilla Pastila

Ready marshmallow
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 235.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8545.87 45.80 10.82 10.80 
Total15.0 85.0 1003.28 852.90 236.67 201.20 
Losses 0.34%2.90 0.68 
Output15.0 85.0 1000.00 850.00 200.52 
Losses before baking/boiling, shrinkage 0.16988%85.0 1.70 1.45 0.40 0.34 
Baking/boiling -0.01%-0.13 -0.030
Losses after baking/boiling, shrinkage 0.16988%85.0 1.70 1.45 0.40 0.34 
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 225.85 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85491.02 490.28 110.90 110.73 
3Agar syrup79.0 398.05 314.46 89.90 71.02 
4Raw egg white12.0 24.37 2.92 5.50 0.66 
5Lactic acid (E270)40.0 6.25 2.50 1.41 0.56 
6Sign up
Total43.9 56.1 1557.46 873.88 351.76 197.37 
Losses 3.5%30.88 6.97 
Output15.7 84.3 1000.00 843.00 225.85 190.39 
Losses before baking/boiling, shrinkage 1.76691%56.1 27.52 15.44 6.22 3.49 
Baking/boiling 33.44%511.62 115.55 
Losses after baking/boiling, shrinkage 1.76691%84.3 18.32 15.44 4.14 3.49 
Agar syrup Recipe No. 4 (in a marshmallow)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 89.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 282.23 220.14 25.37 19.79 
3water—  194.13 —   17.45 —   
4Agar (E406)85.0 15.67 13.32 1.41 1.20 
Total24.6 75.4 1056.48 797.06 94.98 71.66 
Losses 0.89%7.06 0.63 
Output21.0 79.0 1000.00 790.00 89.90 71.02 
Losses before baking/boiling, shrinkage 0.44302%75.4 4.68 3.53 0.42 0.32 
Baking/boiling 4.5%47.33 4.26 
Losses after baking/boiling, shrinkage 0.44302%79.0 4.47 3.53 0.40 0.32 
Consolidated recipe, k=1.002384
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 235.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85161.64 161.40 162.03 161.79 
2Apple puree [GOST]10.0 143.90 14.39 144.24 14.42 
3Starch syrup78.0 25.37 19.79 25.43 19.84 
4water—  17.45 —   17.49 —   
5Powdered sugar99.8510.82 10.80 10.85 10.83 
6Sign up12.0 5.50 0.66 5.52 0.66 
7Lactic acid (E270)40.0 1.41 0.56 1.41 0.57 
8Agar (E406)85.0 1.41 1.20 1.41 1.20 
9Vanilla essence—  0.14 —   0.14 —   
Total367.66 208.81 368.53 209.31 
Total phase loss 4.0%8.29 
Other losses 0.24%0.50 
General losses 4.2%8.79 
Output85.0 235.90 200.52 235.90 200.52 
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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