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All groups → All products → Paste → on agar → №125 Pastila "Sweet" → Housing → Consolidated recipe

Consolidated recipe Housing

Housing
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 348.1 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Marmalade layer	78.0	248.75	194.02	86.59	67.54
	Total	13.7 86.3	1008.11	869.86	350.92	302.80
	Losses 0.79%			6.86		2.39
	Output	13.7 86.3	1000.00	863.00		300.41
	Losses before baking/boiling, shrinkage 0.39405%	86.3	3.97	3.43	1.38	1.19
	Baking/boiling 0.02%		0.17		0.058
	Losses after baking/boiling, shrinkage 0.39405%	86.3	3.97	3.43	1.38	1.19

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Pastel layer
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 264.33 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Skimmed milk powder [GOST, Skurikhin: skimmed milk powder]	96.0	77.67	74.56	20.53	19.71
3	Confectionery fat	99.7	47.08	46.94	12.44	12.41
4	Powdered sugar	99.85	47.08	47.01	12.44	12.43
5	Potato starch	80.0	15.70	12.56	4.15	3.32
6	Sign up
7	Essence orange	—	0.50	—	0.13	—
	Total	10.9 89.1	1029.62	917.53	272.16	242.53
	Losses 3.0%			27.53		7.28
	Output	11.0 89.0	1000.00	890.00	264.33	235.26
	Losses before baking/boiling, shrinkage 1.50002%	89.1	15.44	13.76	4.08	3.64
	Baking/boiling -0.13%		-1.29		-0.34
	Losses after baking/boiling, shrinkage 1.50002%	89.0	15.46	13.76	4.09	3.64

Whipped mass
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 222.01 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	37.42	4.49	8.31	1.00
3	Powdered sugar	99.85	37.36	37.30	8.29	8.28
4	Apple puree	14.0	28.00	3.92	6.22	0.87
5	water	—	15.35	—	3.41	—
	Total	12.5 87.5	1005.04	879.41	223.12	195.23
	Losses 0.5%			4.41		0.98
	Output	12.5 87.5	1000.00	875.00	222.01	194.25
	Losses before baking/boiling, shrinkage 0.25072%	87.5	2.52	2.20	0.56	0.49
	Losses after baking/boiling, shrinkage 0.25072%	87.5	2.52	2.20	0.56	0.49

Sugar Treacle Syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 196.9 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	474.17	369.85	93.36	72.82
	Total	10.0 90.0	1053.73	948.54	207.48	186.77
	Losses 0.9%			8.54		1.68
	Output	6.0 94.0	1000.00	940.00	196.90	185.08
	Losses before baking/boiling, shrinkage 0.45034%	90.0	4.75	4.27	0.93	0.84
	Baking/boiling 4.24%		44.44		8.75
	Losses after baking/boiling, shrinkage 0.45034%	94.0	4.54	4.27	0.89	0.84

Marmalade layer
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 86.59 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	181.57	—	15.72	—
3	Starch syrup	78.0	147.69	115.20	12.79	9.98
4	Citrus pectin (E440)	92.0	20.17	18.56	1.75	1.61
5	Sodium lactate (E325)	40.0	10.60	4.24	0.92	0.37
6	Sign up
7	Dye tartrazine (E102)	—	0.53	—	0.046	—
8	Lemon oil	—	0.21	—	0.018	—
	Total	22.0 78.0	1020.40	795.91	88.36	68.92
	Losses 2.0%			15.91		1.38
	Output	22.0 78.0	1000.00	780.00	86.59	67.54
	Losses before baking/boiling, shrinkage 0.9995%	78.0	10.20	7.96	0.88	0.69
	Losses after baking/boiling, shrinkage 0.9995%	78.0	10.20	7.96	0.88	0.69

Apple puree
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.22 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
	Total	90.0 10.0	1412.70	141.27	8.78	0.88
	Losses 0.9%			1.27		0.008
	Output	86.0 14.0	1000.00	140.00	6.22	0.87
	Losses before baking/boiling, shrinkage 0.44949%	10.0	6.35	0.64	0.039	0.004
	Baking/boiling 28.57%		401.81		2.50
	Losses after baking/boiling, shrinkage 0.44949%	14.0	4.54	0.64	0.028	0.004

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 348.1 kg finished product
			in kind	in solids
1	Sign up	99.85	170.51	170.25
2	Starch syrup	78.0	106.15	82.80
3	Powdered sugar	99.85	20.74	20.71
4	Skimmed milk powder [GOST, Skurikhin: skimmed milk powder]	96.0	20.53	19.71
5	water	—	19.13	—
6	Sign up	99.7	12.44	12.41
7	Apple puree [GOST]	10.0	8.78	0.88
8	Raw egg white	12.0	8.31	1.00
9	Potato starch	80.0	4.15	3.32
10	Citrus pectin (E440)	92.0	1.75	1.61
11	Sign up	91.2	1.18	1.08
12	Sodium lactate (E325)	40.0	0.92	0.37
13	Essence orange	—	0.13	—
14	Dye tartrazine (E102)	—	0.046	—
15	Lemon oil	—	0.018	—
	Total		374.78	314.12
	General losses 4.4%			13.71
	Output	86.3	348.10	300.41

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Recipe on №125 Pastila "Sweet" (Housing) contained in handbooks:

1986 Recipes for marmalade, marshmallow and marshmallow

Consolidated recipe Housing

Recipe on №125 Pastila "Sweet" (Housing) contained in handbooks:

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