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
All groups → All products → Marshmallow → on agar → №131 Marshmallow "In chocolate" → Ready marshmallow → Consolidated recipe

Consolidated recipe №131 Marshmallow "In chocolate"

Ready marshmallow
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 170.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 353.48 350.30 60.34 59.80 
Total13.3 86.7 1010.04 875.55 172.41 149.46 
Losses 1.0%8.75 1.49 
Output13.3 86.7 1000.00 866.80 147.96 
Losses before baking/boiling, shrinkage 0.4995%86.7 5.05 4.37 0.86 0.75 
Baking/boiling -0.01%-0.051-0.009
Losses after baking/boiling, shrinkage 0.4995%86.7 5.05 4.37 0.86 0.75 
List of recipes
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 112.07 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 386.10 38.61 43.27 4.33 
3Granulated sugar99.85321.71 321.23 36.06 36.00 
4Raw egg white12.0 64.25 7.71 7.20 0.86 
5Lactic acid (E270)40.0 6.68 2.67 0.75 0.30 
6Sign up
Total37.3 62.7 1314.46 824.74 147.32 92.43 
Losses 3.0%24.74 2.77 
Output20.0 80.0 1000.00 800.00 112.07 89.66 
Losses before baking/boiling, shrinkage 1.49986%62.7 19.72 12.37 2.21 1.39 
Baking/boiling 21.57%279.28 31.30 
Losses after baking/boiling, shrinkage 1.49986%80.0 15.46 12.37 1.73 1.39 
Agar syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 59.93 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 257.91 201.17 15.46 12.06 
3water—  91.27 —   5.47 —   
4Agar (E406)85.0 15.88 13.50 0.95 0.81 
Total15.0 85.0 1009.08 857.72 60.47 51.40 
Losses 0.9%7.72 0.46 
Output15.0 85.0 1000.00 850.00 59.93 50.94 
Losses before baking/boiling, shrinkage 0.45013%85.0 4.54 3.86 0.27 0.23 
Losses after baking/boiling, shrinkage 0.45013%85.0 4.54 3.86 0.27 0.23 
Consolidated recipe, k=1.013632
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 170.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8574.65 74.54 75.67 75.56 
2Chocolate glaze [Skurikhin]99.1 60.34 59.80 61.16 60.61 
3Apple puree [GOST]10.0 43.27 4.33 43.86 4.39 
4Starch syrup78.0 15.46 12.06 15.67 12.22 
5Raw egg white12.0 7.20 0.86 7.30 0.88 
6Sign up—  5.47 —   5.54 —   
7Agar (E406)85.0 0.95 0.81 0.96 0.82 
8Lactic acid (E270)40.0 0.75 0.30 0.76 0.30 
9Vanilla essence—  0.11 —   0.11 —   
Total208.20 152.69 211.04 154.77 
Total phase loss 3.1%4.73 
Other losses 1.3%2.08 
General losses 4.4%6.81 
Output86.7 170.70 147.96 170.70 147.96 
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 №131 Marshmallow "In chocolate" contained in handbooks:

calculations, forms, documents: