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All groups → All products → Paste → on agar → No. 126 Pastila "Citrus" → Ready marshmallow → Consolidated recipe

Consolidated recipe: No. 126 Pastila "Citrus"

Ready marshmallow
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 462 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	45.87	45.80	21.19	21.16
	Total	15.0 85.0	1003.28	852.90	463.52	394.04
	Losses 0.34%			2.90		1.34
	Output	15.0 85.0	1000.00	850.00		392.70
	Losses before baking/boiling, shrinkage 0.16988%	85.0	1.70	1.45	0.79	0.67
	Baking/boiling -0.01%		-0.13		-0.060
	Losses after baking/boiling, shrinkage 0.16988%	85.0	1.70	1.45	0.79	0.67

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Pastila without powdered sugar
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 442.32 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	490.80	490.06	217.09	216.77
3	Agar syrup	79.0	398.05	314.46	176.07	139.09
4	Crushed lemon fruit	10.0	99.94	9.99	44.21	4.42
5	Raw egg white	12.0	26.07	3.13	11.53	1.38
6	Sign up
7	Paint red	—	0.21	—	0.093	—
8	Yellow paint	—	0.21	—	0.093	—
	Total	43.8 56.2	1555.18	873.86	687.89	386.53
	Losses 3.5%			30.86		13.65
	Output	15.7 84.3	1000.00	843.00	442.32	372.88
	Losses before baking/boiling, shrinkage 1.76576%	56.2	27.46	15.43	12.15	6.83
	Baking/boiling 33.34%		509.42		225.33
	Losses after baking/boiling, shrinkage 1.76576%	84.3	18.30	15.43	8.10	6.83

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 176.07 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	282.23	220.14	49.69	38.76
3	water	—	194.13	—	34.18	—
4	Agar (E406)	85.0	15.67	13.32	2.76	2.35
	Total	24.6 75.4	1056.48	797.06	186.01	140.34
	Losses 0.89%			7.06		1.24
	Output	21.0 79.0	1000.00	790.00	176.07	139.09
	Losses before baking/boiling, shrinkage 0.44302%	75.4	4.68	3.53	0.82	0.62
	Baking/boiling 4.5%		47.33		8.33
	Losses after baking/boiling, shrinkage 0.44302%	79.0	4.47	3.53	0.79	0.62

Consolidated recipe, k=1.002406
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 462 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	316.47	316.00	317.23	316.76
2	Apple puree [GOST]	10.0	237.60	23.76	238.17	23.82
3	Starch syrup	78.0	49.69	38.76	49.81	38.85
4	Crushed lemon fruit	10.0	44.21	4.42	44.31	4.43
5	water	—	34.18	—	34.26	—
6	Sign up	99.85	21.19	21.16	21.24	21.21
7	Raw egg white	12.0	11.53	1.38	11.56	1.39
8	Agar (E406)	85.0	2.76	2.35	2.77	2.35
9	Citric acid (E330)	91.2	1.21	1.11	1.21	1.11
10	Paint red	—	0.093	—	0.093	—
11	Sign up	—	0.093	—	0.093	—
	Total		719.03	408.93	720.76	409.92
	Total phase loss 4.0%			16.23
	Other losses 0.24%					0.98
	General losses 4.2%					17.22
	Output	85.0	462.00	392.70	462.00	392.70

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	raw egg white	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	no data		no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on No. 126 Pastila "Citrus" contained in handbooks:

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Consolidated recipe: No. 126 Pastila "Citrus"

Recipe on No. 126 Pastila "Citrus" contained in handbooks:

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