KondiDoc: технологические расчеты в кондитерском производстве
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

Consolidated recipe: №130 Marshmallow "Vanilla"

Ready marshmallow
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 630 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8529.75 29.71 18.74 18.71 
Total17.0 83.0 1005.39 834.61 633.40 525.80 
Losses 0.55%4.61 2.90 
Output17.0 83.0 1000.00 830.00 522.90 
Losses before baking/boiling, shrinkage 0.27608%83.0 2.78 2.30 1.75 1.45 
Baking/boiling -0.02%-0.16 -0.10 
Losses after baking/boiling, shrinkage 0.27608%83.0 2.78 2.30 1.75 1.45 
Marshmallow without powdered sugar
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 614.65 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 398.20 39.82 244.75 24.48 
3Granulated sugar99.85331.76 331.26 203.92 203.61 
4Raw egg white12.0 66.29 7.95 40.75 4.89 
5Lactic acid (E270)40.0 6.90 2.76 4.24 1.70 
6Sign up
Total37.3 62.7 1355.60 850.51 833.22 522.77 
Losses 3.0%25.51 15.68 
Output17.5 82.5 1000.00 825.00 614.65 507.09 
Losses before baking/boiling, shrinkage 1.49984%62.7 20.33 12.76 12.50 7.84 
Baking/boiling 23.95%319.81 196.57 
Losses after baking/boiling, shrinkage 1.49984%82.5 15.46 12.76 9.50 7.84 
Agar syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 338.94 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 257.91 201.17 87.42 68.18 
3water—  91.27 —   30.94 —   
4Agar (E406)85.0 15.88 13.50 5.38 4.57 
Total15.0 85.0 1009.08 857.72 342.02 290.71 
Losses 0.9%7.72 2.62 
Output15.0 85.0 1000.00 850.00 338.94 288.10 
Losses before baking/boiling, shrinkage 0.45013%85.0 4.54 3.86 1.54 1.31 
Losses after baking/boiling, shrinkage 0.45013%85.0 4.54 3.86 1.54 1.31 
Consolidated recipe, k=1.00369
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 630 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85422.20 421.57 423.76 423.12 
2Apple puree [GOST]10.0 244.75 24.48 245.66 24.57 
3Starch syrup78.0 87.42 68.18 87.74 68.44 
4Raw egg white12.0 40.75 4.89 40.90 4.91 
5water—  30.94 —   31.05 —   
6Sign up99.8518.74 18.71 18.81 18.78 
7Agar (E406)85.0 5.38 4.57 5.40 4.59 
8Lactic acid (E270)40.0 4.24 1.70 4.26 1.70 
9Vanilla essence—  0.63 —   0.63 —   
Total855.05 544.10 858.20 546.11 
Total phase loss 3.9%21.20 
Other losses 0.37%2.01 
General losses 4.2%23.21 
Output83.0 630.00 522.90 630.00 522.90