KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Marshmallow → on agar → № 132 Zephyr "Marshmallow mushrooms" → Housing → Consolidated recipe

Consolidated recipe Housing

Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 657.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 386.10 38.61 253.82 25.38 
3Granulated sugar99.85321.71 321.23 211.49 211.17 
4Raw egg white12.0 64.25 7.71 42.24 5.07 
5Lactic acid (E270)40.0 6.68 2.67 4.39 1.76 
6Sign up
Total37.3 62.7 1314.47 824.74 864.13 542.18 
Losses 3.0%24.74 16.26 
Output20.0 80.0 1000.00 800.00 525.92 
Losses before baking/boiling, shrinkage 1.49986%62.7 19.72 12.37 12.96 8.13 
Baking/boiling 21.57%279.29 183.61 
Losses after baking/boiling, shrinkage 1.49986%80.0 15.46 12.37 10.17 8.13 
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Agar syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 351.53 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 257.91 201.17 90.66 70.72 
3water—  91.27 —   32.09 —   
4Agar (E406)85.0 15.88 13.50 5.58 4.74 
Total15.0 85.0 1009.08 857.72 354.72 301.52 
Losses 0.9%7.72 2.71 
Output15.0 85.0 1000.00 850.00 351.53 298.80 
Losses before baking/boiling, shrinkage 0.45013%85.0 4.54 3.86 1.60 1.36 
Losses after baking/boiling, shrinkage 0.45013%85.0 4.54 3.86 1.60 1.36 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 657.4 kg finished product
in kind
in solids
1Sign up99.85437.89 437.23 
2Apple puree [GOST]10.0 253.82 25.38 
3Starch syrup78.0 90.66 70.72 
4Raw egg white12.0 42.24 5.07 
5water—  32.09 —   
6Sign up85.0 5.58 4.74 
7Lactic acid (E270)40.0 4.39 1.76 
8Vanilla essence—  0.66 —   
Total867.33 544.90 
General losses 3.5%18.98 
Output80.0 657.40 525.92 
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Recipe on № 132 Zephyr "Marshmallow mushrooms" (Housing) contained in handbooks:

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