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

Consolidated recipe №125 Pastila "Sweet"

Ready marshmallow
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 689.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 231.17 229.09 159.48 158.05 
Total10.8 89.2 1005.09 896.98 693.41 618.83 
Losses 0.5%4.48 3.09 
Output10.8 89.2 1000.00 892.50 615.74 
Losses before baking/boiling, shrinkage 0.24986%89.2 2.51 2.24 1.73 1.55 
Baking/boiling 0.01%0.0680.047
Losses after baking/boiling, shrinkage 0.24986%89.2 2.51 2.24 1.73 1.55 
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Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 533.93 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Marmalade layer78.0 248.75 194.02 132.81 103.60 
Total13.7 86.3 1008.11 869.86 538.26 464.44 
Losses 0.79%6.86 3.66 
Output13.7 86.3 1000.00 863.00 533.93 460.78 
Losses before baking/boiling, shrinkage 0.39405%86.3 3.97 3.43 2.12 1.83 
Baking/boiling 0.02%0.17 0.088
Losses after baking/boiling, shrinkage 0.39405%86.3 3.97 3.43 2.12 1.83 
Pastel layer
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 405.44 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Skimmed milk powder [GOST, Skurikhin: skimmed milk powder]96.0 77.67 74.56 31.49 30.23 
3Confectionery fat99.7 47.08 46.94 19.09 19.03 
4Powdered sugar99.8547.08 47.01 19.09 19.06 
5Potato starch80.0 15.70 12.56 6.37 5.09 
6Sign up
7Essence orange—  0.50 —   0.20 —   
Total10.9 89.1 1029.62 917.53 417.45 372.00 
Losses 3.0%27.53 11.16 
Output11.0 89.0 1000.00 890.00 405.44 360.84 
Losses before baking/boiling, shrinkage 1.50002%89.1 15.44 13.76 6.26 5.58 
Baking/boiling -0.13%-1.29 -0.52 
Losses after baking/boiling, shrinkage 1.50002%89.0 15.46 13.76 6.27 5.58 
Whipped mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 340.52 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 37.42 4.49 12.74 1.53 
3Powdered sugar99.8537.36 37.30 12.72 12.70 
4Apple puree14.0 28.00 3.92 9.53 1.33 
5water—  15.35 —   5.23 —   
Total12.5 87.5 1005.04 879.41 342.24 299.46 
Losses 0.5%4.41 1.50 
Output12.5 87.5 1000.00 875.00 340.52 297.95 
Losses before baking/boiling, shrinkage 0.25072%87.5 2.52 2.20 0.86 0.75 
Losses after baking/boiling, shrinkage 0.25072%87.5 2.52 2.20 0.86 0.75 
Sugar Treacle Syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 302.01 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 474.17 369.85 143.20 111.70 
Total10.0 90.0 1053.73 948.54 318.24 286.47 
Losses 0.9%8.54 2.58 
Output6.0 94.0 1000.00 940.00 302.01 283.89 
Losses before baking/boiling, shrinkage 0.45034%90.0 4.75 4.27 1.43 1.29 
Baking/boiling 4.24%44.44 13.42 
Losses after baking/boiling, shrinkage 0.45034%94.0 4.54 4.27 1.37 1.29 
Marmalade layer
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 132.81 kg phases
in kind
in solids
in kind
in solids
1Sign up
2water—  181.57 —   24.11 —   
3Starch syrup78.0 147.69 115.20 19.62 15.30 
4Citrus pectin (E440)92.0 20.17 18.56 2.68 2.46 
5Sodium lactate (E325)40.0 10.60 4.24 1.41 0.56 
6Sign up
7Dye tartrazine (E102)—  0.53 —   0.070—   
8Lemon oil—  0.21 —   0.028—   
Total22.0 78.0 1020.40 795.91 135.52 105.71 
Losses 2.0%15.91 2.11 
Output22.0 78.0 1000.00 780.00 132.81 103.60 
Losses before baking/boiling, shrinkage 0.9995%78.0 10.20 7.96 1.35 1.06 
Losses after baking/boiling, shrinkage 0.9995%78.0 10.20 7.96 1.35 1.06 
Apple puree
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 9.53 kg phases
in kind
in solids
in kind
in solids
1Sign up
Total90.0 10.0 1412.70 141.27 13.47 1.35 
Losses 0.9%1.27 0.012
Output86.0 14.0 1000.00 140.00 9.53 1.33 
Losses before baking/boiling, shrinkage 0.44949%10.0 6.35 0.64 0.0610.006
Baking/boiling 28.57%401.81 3.83 
Losses after baking/boiling, shrinkage 0.44949%14.0 4.54 0.64 0.0430.006
Consolidated recipe, k=1.005542
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 689.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85261.53 261.14 262.98 262.58 
2Starch syrup78.0 162.82 127.00 163.72 127.70 
3Chocolate glaze [Skurikhin]99.1 159.48 158.05 160.37 158.92 
4Powdered sugar99.8531.81 31.76 31.99 31.94 
5Skimmed milk powder [GOST, Skurikhin: skimmed milk powder]96.0 31.49 30.23 31.67 30.40 
6Sign up—  29.34 —   29.50 —   
7Confectionery fat99.7 19.09 19.03 19.19 19.14 
8Apple puree [GOST]10.0 13.47 1.35 13.54 1.35 
9Raw egg white12.0 12.74 1.53 12.81 1.54 
10Potato starch80.0 6.37 5.09 6.40 5.12 
11Sign up92.0 2.68 2.46 2.69 2.48 
12Citric acid (E330)91.2 1.81 1.65 1.82 1.66 
13Sodium lactate (E325)40.0 1.41 0.56 1.42 0.57 
14Essence orange—  0.20 —   0.20 —   
15Dye tartrazine (E102)—  0.070—   0.071—   
16Sign up—  0.028—   0.028—   
Total734.34 639.86 738.41 643.40 
Total phase loss 3.8%24.12 
Other losses 0.55%3.55 
General losses 4.3%27.67 
Output89.2 689.90 615.74 689.90 615.74 
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