KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Marshmallow → on agar → № 134 Zephyr "Dandelion" → 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 269 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 364.50 36.45 98.05 9.81 
3Granulated sugar99.85307.44 306.98 82.70 82.58 
4Raw egg white12.0 63.25 7.59 17.01 2.04 
5Whole milk powder the weight ratio of fat 26%96.0 42.00 40.32 11.30 10.85 
6Sign up
7Vanilla essence—  1.00 —   0.27 —   
Total36.0 64.0 1287.86 824.74 346.43 221.86 
Losses 3.0%24.74 6.66 
Output20.0 80.0 1000.00 800.00 215.20 
Losses before baking/boiling, shrinkage 1.4999%64.0 19.32 12.37 5.20 3.33 
Baking/boiling 19.95%253.08 68.08 
Losses after baking/boiling, shrinkage 1.4999%80.0 15.46 12.37 4.16 3.33 
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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 136.31 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 257.91 201.17 35.16 27.42 
3water—  91.27 —   12.44 —   
4Agar (E406)85.0 15.88 13.50 2.16 1.84 
Total15.0 85.0 1009.08 857.72 137.55 116.92 
Losses 0.9%7.72 1.05 
Output15.0 85.0 1000.00 850.00 136.31 115.86 
Losses before baking/boiling, shrinkage 0.45013%85.0 4.54 3.86 0.62 0.53 
Losses after baking/boiling, shrinkage 0.45013%85.0 4.54 3.86 0.62 0.53 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 269 kg finished product
in kind
in solids
1Sign up99.85170.49 170.23 
2Apple puree [GOST]10.0 98.05 9.81 
3Starch syrup78.0 35.16 27.42 
4Raw egg white12.0 17.01 2.04 
5water—  12.44 —   
6Sign up96.0 11.30 10.85 
7Agar (E406)85.0 2.16 1.84 
8Citric acid (E330)91.2 0.79 0.72 
9Vanilla essence—  0.27 —   
Total347.67 222.91 
General losses 3.5%7.71 
Output80.0 269.00 215.20 
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Recipe on № 134 Zephyr "Dandelion" (Housing) contained in handbooks:

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