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All groups → All products → Marshmallow → on agar → № 134 Zephyr "Dandelion" → Ready marshmallow → Consolidated recipe

Consolidated recipe: № 134 Zephyr "Dandelion"

Ready marshmallow
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 993.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 357.93 354.71 355.57 352.37 
3Waffle crumb95.5 78.57 75.03 78.05 74.54 
Total12.1 87.9 1015.19 892.69 1008.49 886.80 
Losses 2.2%19.49 19.37 
Output12.7 87.3 1000.00 873.20 867.44 
Losses before baking/boiling, shrinkage 1.09192%87.9 11.09 9.75 11.01 9.68 
Baking/boiling -0.7%-7.06 -7.01 
Losses after baking/boiling, shrinkage 1.09192%87.3 11.16 9.75 11.09 9.68 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 574.87 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 364.50 36.45 209.54 20.95 
3Granulated sugar99.85307.44 306.98 176.74 176.47 
4Raw egg white12.0 63.25 7.59 36.36 4.36 
5Whole milk powder the weight ratio of fat 26%96.0 42.00 40.32 24.14 23.18 
6Sign up
7Vanilla essence—  1.00 —   0.57 —   
Total36.0 64.0 1287.86 824.74 740.35 474.12 
Losses 3.0%24.74 14.22 
Output20.0 80.0 1000.00 800.00 574.87 459.90 
Losses before baking/boiling, shrinkage 1.4999%64.0 19.32 12.37 11.10 7.11 
Baking/boiling 19.95%253.08 145.49 
Losses after baking/boiling, shrinkage 1.4999%80.0 15.46 12.37 8.89 7.11 
Agar syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 291.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 257.91 201.17 75.13 58.60 
3water—  91.27 —   26.59 —   
4Agar (E406)85.0 15.88 13.50 4.63 3.93 
Total15.0 85.0 1009.08 857.72 293.95 249.86 
Losses 0.9%7.72 2.25 
Output15.0 85.0 1000.00 850.00 291.30 247.61 
Losses before baking/boiling, shrinkage 0.45013%85.0 4.54 3.86 1.32 1.12 
Losses after baking/boiling, shrinkage 0.45013%85.0 4.54 3.86 1.32 1.12 
Consolidated recipe, k=1.003473
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 993.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85364.34 363.80 365.61 365.06 
2Chocolate glaze [Skurikhin]99.1 355.57 352.37 356.80 353.59 
3Apple puree [GOST]10.0 209.54 20.95 210.27 21.03 
4Waffle crumb95.5 78.05 74.54 78.32 74.80 
5Starch syrup78.0 75.13 58.60 75.39 58.81 
6Sign up12.0 36.36 4.36 36.49 4.38 
7water—  26.59 —   26.68 —   
8Whole milk powder the weight ratio of fat 26%96.0 24.14 23.18 24.23 23.26 
9Agar (E406)85.0 4.63 3.93 4.64 3.95 
10Citric acid (E330)91.2 1.69 1.54 1.70 1.55 
11Sign up—  0.57 —   0.58 —   
Total1176.62 903.28 1180.71 906.41 
Total phase loss 4.0%35.84 
Other losses 0.35%3.14 
General losses 4.3%38.98 
Output87.3 993.40 867.44 993.40 867.44 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano 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 № 134 Zephyr "Dandelion" contained in handbooks:

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