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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 291.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 357.93 354.71 104.30 103.36 
3Waffle crumb95.5 78.57 75.03 22.90 21.87 
Total12.1 87.9 1015.19 892.69 295.83 260.13 
Losses 2.2%19.49 5.68 
Output12.7 87.3 1000.00 873.20 254.45 
Losses before baking/boiling, shrinkage 1.09192%87.9 11.09 9.75 3.23 2.84 
Baking/boiling -0.7%-7.06 -2.06 
Losses after baking/boiling, shrinkage 1.09192%87.3 11.16 9.75 3.25 2.84 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 168.63 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 364.50 36.45 61.47 6.15 
3Granulated sugar99.85307.44 306.98 51.84 51.77 
4Raw egg white12.0 63.25 7.59 10.67 1.28 
5Whole milk powder the weight ratio of fat 26%96.0 42.00 40.32 7.08 6.80 
6Sign up
7Vanilla essence—  1.00 —   0.17 —   
Total36.0 64.0 1287.86 824.74 217.17 139.08 
Losses 3.0%24.74 4.17 
Output20.0 80.0 1000.00 800.00 168.63 134.90 
Losses before baking/boiling, shrinkage 1.4999%64.0 19.32 12.37 3.26 2.09 
Baking/boiling 19.95%253.08 42.68 
Losses after baking/boiling, shrinkage 1.4999%80.0 15.46 12.37 2.61 2.09 
Agar syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 85.45 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 257.91 201.17 22.04 17.19 
3water—  91.27 —   7.80 —   
4Agar (E406)85.0 15.88 13.50 1.36 1.15 
Total15.0 85.0 1009.08 857.72 86.23 73.29 
Losses 0.9%7.72 0.66 
Output15.0 85.0 1000.00 850.00 85.45 72.63 
Losses before baking/boiling, shrinkage 0.45013%85.0 4.54 3.86 0.39 0.33 
Losses after baking/boiling, shrinkage 0.45013%85.0 4.54 3.86 0.39 0.33 
Consolidated recipe, k=1.003473
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 291.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85106.88 106.71 107.25 107.09 
2Chocolate glaze [Skurikhin]99.1 104.30 103.36 104.66 103.72 
3Apple puree [GOST]10.0 61.47 6.15 61.68 6.17 
4Waffle crumb95.5 22.90 21.87 22.97 21.94 
5Starch syrup78.0 22.04 17.19 22.11 17.25 
6Sign up12.0 10.67 1.28 10.70 1.28 
7water—  7.80 —   7.83 —   
8Whole milk powder the weight ratio of fat 26%96.0 7.08 6.80 7.11 6.82 
9Agar (E406)85.0 1.36 1.15 1.36 1.16 
10Citric acid (E330)91.2 0.50 0.45 0.50 0.45 
11Sign up—  0.17 —   0.17 —   
Total345.14 264.96 346.34 265.88 
Total phase loss 4.0%10.51 
Other losses 0.35%0.92 
General losses 4.3%11.43 
Output87.3 291.40 254.45 291.40 254.45 
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