To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

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 813.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	45.87	45.80	37.30	37.25
	Total	15.0 85.0	1003.28	852.90	815.87	693.58
	Losses 0.34%			2.90		2.36
	Output	15.0 85.0	1000.00	850.00		691.22
	Losses before baking/boiling, shrinkage 0.16988%	85.0	1.70	1.45	1.39	1.18
	Baking/boiling -0.01%		-0.13		-0.10
	Losses after baking/boiling, shrinkage 0.16988%	85.0	1.70	1.45	1.39	1.18

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

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 778.57 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	490.80	490.06	382.12	381.55
3	Agar syrup	79.0	398.05	314.46	309.91	244.83
4	Crushed lemon fruit	10.0	99.94	9.99	77.81	7.78
5	Raw egg white	12.0	26.07	3.13	20.30	2.44
6	Sign up
7	Paint red	—	0.21	—	0.16	—
8	Yellow paint	—	0.21	—	0.16	—
	Total	43.8 56.2	1555.18	873.86	1210.81	680.36
	Losses 3.5%			30.86		24.03
	Output	15.7 84.3	1000.00	843.00	778.57	656.33
	Losses before baking/boiling, shrinkage 1.76576%	56.2	27.46	15.43	21.38	12.01
	Baking/boiling 33.34%		509.42		396.61
	Losses after baking/boiling, shrinkage 1.76576%	84.3	18.30	15.43	14.25	12.01

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 309.91 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	282.23	220.14	87.47	68.22
3	water	—	194.13	—	60.16	—
4	Agar (E406)	85.0	15.67	13.32	4.86	4.13
	Total	24.6 75.4	1056.48	797.06	327.41	247.02
	Losses 0.89%			7.06		2.19
	Output	21.0 79.0	1000.00	790.00	309.91	244.83
	Losses before baking/boiling, shrinkage 0.44302%	75.4	4.68	3.53	1.45	1.09
	Baking/boiling 4.5%		47.33		14.67
	Losses after baking/boiling, shrinkage 0.44302%	79.0	4.47	3.53	1.39	1.09

Consolidated recipe, k=1.002406
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 813.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	557.05	556.21	558.39	557.55
2	Apple puree [GOST]	10.0	418.21	41.82	419.22	41.92
3	Starch syrup	78.0	87.47	68.22	87.68	68.39
4	Crushed lemon fruit	10.0	77.81	7.78	78.00	7.80
5	water	—	60.16	—	60.31	—
6	Sign up	99.85	37.30	37.25	37.39	37.34
7	Raw egg white	12.0	20.30	2.44	20.35	2.44
8	Agar (E406)	85.0	4.86	4.13	4.87	4.14
9	Citric acid (E330)	91.2	2.13	1.95	2.14	1.95
10	Paint red	—	0.16	—	0.16	—
11	Sign up	—	0.16	—	0.16	—
	Total		1265.62	719.79	1268.66	721.52
	Total phase loss 4.0%			28.57
	Other losses 0.24%					1.73
	General losses 4.2%					30.30
	Output	85.0	813.20	691.22	813.20	691.22

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Call me back, I want to calculate my recipe.

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

1986 Recipes for marmalade, marshmallow and marshmallow

Consolidated recipe No. 126 Pastila "Citrus"

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

calculations, forms, documents: