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All groups → All products → Marshmallow → on agar → №135 Zefmr "Severny" → Marshmallow without powdered sugar → Consolidated recipe

Consolidated recipe Marshmallow without powdered sugar

Marshmallow without powdered sugar
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 969.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85333.02 332.52 322.83 322.35 
3Apple puree [GOST]10.0 312.21 31.22 302.66 30.27 
4Cranberry puree7.0 123.88 8.67 120.09 8.41 
5Raw egg white12.0 68.08 8.17 66.00 7.92 
6Sign up
Total38.8 61.2 1389.94 850.50 1347.41 824.48 
Losses 3.0%25.50 24.72 
Output17.5 82.5 1000.00 825.00 799.76 
Losses before baking/boiling, shrinkage 1.49923%61.2 20.84 12.75 20.20 12.36 
Baking/boiling 25.83%353.65 342.82 
Losses after baking/boiling, shrinkage 1.49923%82.5 15.46 12.75 14.98 12.36 
List of recipes
Agar syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 534.56 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 257.91 201.17 137.87 107.54 
3water—  91.27 —   48.79 —   
4Agar (E406)85.0 15.88 13.50 8.49 7.22 
Total15.0 85.0 1009.08 857.72 539.41 458.50 
Losses 0.9%7.72 4.13 
Output15.0 85.0 1000.00 850.00 534.56 454.37 
Losses before baking/boiling, shrinkage 0.45013%85.0 4.54 3.86 2.43 2.06 
Losses after baking/boiling, shrinkage 0.45013%85.0 4.54 3.86 2.43 2.06 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 969.4 kg finished product
in kind
in solids
1Sign up99.85667.09 666.09 
2Apple puree [GOST]10.0 302.66 30.27 
3Starch syrup78.0 137.87 107.54 
4Cranberry puree7.0 120.09 8.41 
5Raw egg white12.0 66.00 7.92 
6Sign up—  48.79 —   
7Agar (E406)85.0 8.49 7.22 
8Citric acid (E330)91.2 1.28 1.17 
Total1352.26 828.60 
General losses 3.5%28.85 
Output82.5 969.40 799.76 
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Recipe on №135 Zefmr "Severny" (Marshmallow without powdered sugar) contained in handbooks:

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