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All groups → All products → Marshmallow → on agar → №133 Zephyr "Raspberry" → Ready marshmallow → Consolidated recipe

Consolidated recipe: №133 Zephyr "Raspberry"

Ready marshmallow
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 42 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8529.75 29.71 1.25 1.25 
Total18.0 82.0 1005.02 824.55 42.21 34.63 
Losses 0.55%4.55 0.19 
Output18.0 82.0 1000.00 820.00 34.44 
Losses before baking/boiling, shrinkage 0.27593%82.0 2.77 2.28 0.12 0.10 
Baking/boiling -0.05%-0.53 -0.022
Losses after baking/boiling, shrinkage 0.27593%82.0 2.77 2.28 0.12 0.10 
List of recipes
Marshmallow without powdered sugar
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 40.96 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85323.07 322.59 13.23 13.21 
3Apple puree [GOST]10.0 236.96 23.70 9.71 0.97 
4Raspberry puree7.0 223.83 15.67 9.17 0.64 
5Raw egg white12.0 78.61 9.43 3.22 0.39 
6Sign up
7Citric acid (E330)91.2 2.99 2.73 0.12 0.11 
8Sodium lactate (E325)40.0 0.51 0.20 0.0210.008
Total40.6 59.4 1414.54 840.81 57.94 34.44 
Losses 3.1%25.81 1.06 
Output18.5 81.5 1000.00 815.00 40.96 33.38 
Losses before baking/boiling, shrinkage 1.535%59.4 21.71 12.91 0.89 0.53 
Baking/boiling 27.07%376.99 15.44 
Losses after baking/boiling, shrinkage 1.535%81.5 15.84 12.91 0.65 0.53 
Agar syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 22.34 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 257.77 201.06 5.76 4.49 
3water—  91.22 —   2.04 —   
4Agar (E406)85.0 16.53 14.05 0.37 0.31 
Total15.0 85.0 1009.18 857.81 22.55 19.17 
Losses 0.91%7.81 0.17 
Output15.0 85.0 1000.00 850.00 22.34 18.99 
Losses before baking/boiling, shrinkage 0.45498%85.0 4.59 3.90 0.10 0.087
Losses after baking/boiling, shrinkage 0.45498%85.0 4.59 3.90 0.10 0.087
Consolidated recipe, k=1.00295
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 42 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8527.62 27.57 27.70 27.66 
2Apple puree [GOST]10.0 9.71 0.97 9.73 0.97 
3Raspberry puree7.0 9.17 0.64 9.20 0.64 
4Starch syrup78.0 5.76 4.49 5.78 4.51 
5Raw egg white12.0 3.22 0.39 3.23 0.39 
6Sign up—  2.04 —   2.04 —   
7Powdered sugar99.851.25 1.25 1.25 1.25 
8Agar (E406)85.0 0.37 0.31 0.37 0.31 
9Apple pectin (E440)92.0 0.13 0.12 0.13 0.12 
10Citric acid (E330)91.2 0.12 0.11 0.12 0.11 
11Sign up40.0 0.0210.0080.0210.008
Total59.40 35.86 59.57 35.97 
Total phase loss 4.0%1.42 
Other losses 0.29%0.11 
General losses 4.2%1.53 
Output82.0 42.00 34.44 42.00 34.44 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesraw egg whiteno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on №133 Zephyr "Raspberry" contained in handbooks:

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