KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Marshmallow → on agar → №135 Zefmr "Severny" → Ready marshmallow → Consolidated recipe

Consolidated recipe: №135 Zefmr "Severny"

Ready marshmallow
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 456.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8529.75 29.71 13.58 13.56 
Total17.0 83.0 1005.39 834.61 459.06 381.08 
Losses 0.55%4.61 2.10 
Output17.0 83.0 1000.00 830.00 378.98 
Losses before baking/boiling, shrinkage 0.27608%83.0 2.78 2.30 1.27 1.05 
Baking/boiling -0.02%-0.16 -0.074
Losses after baking/boiling, shrinkage 0.27608%83.0 2.78 2.30 1.27 1.05 
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 445.48 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85333.02 332.52 148.35 148.13 
3Apple puree [GOST]10.0 312.21 31.22 139.08 13.91 
4Cranberry puree7.0 123.88 8.67 55.19 3.86 
5Raw egg white12.0 68.08 8.17 30.33 3.64 
6Sign up
Total38.8 61.2 1389.94 850.50 619.19 378.88 
Losses 3.0%25.50 11.36 
Output17.5 82.5 1000.00 825.00 445.48 367.52 
Losses before baking/boiling, shrinkage 1.49923%61.2 20.84 12.75 9.28 5.68 
Baking/boiling 25.83%353.65 157.54 
Losses after baking/boiling, shrinkage 1.49923%82.5 15.46 12.75 6.89 5.68 
Agar syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 245.65 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 257.91 201.17 63.36 49.42 
3water—  91.27 —   22.42 —   
4Agar (E406)85.0 15.88 13.50 3.90 3.32 
Total15.0 85.0 1009.08 857.72 247.88 210.70 
Losses 0.9%7.72 1.90 
Output15.0 85.0 1000.00 850.00 245.65 208.80 
Losses before baking/boiling, shrinkage 0.45013%85.0 4.54 3.86 1.12 0.95 
Losses after baking/boiling, shrinkage 0.45013%85.0 4.54 3.86 1.12 0.95 
Consolidated recipe, k=1.003702
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 456.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85306.56 306.10 307.69 307.23 
2Apple puree [GOST]10.0 139.08 13.91 139.60 13.96 
3Starch syrup78.0 63.36 49.42 63.59 49.60 
4Cranberry puree7.0 55.19 3.86 55.39 3.88 
5Raw egg white12.0 30.33 3.64 30.44 3.65 
6Sign up—  22.42 —   22.50 —   
7Powdered sugar99.8513.58 13.56 13.63 13.61 
8Agar (E406)85.0 3.90 3.32 3.92 3.33 
9Citric acid (E330)91.2 0.59 0.54 0.59 0.54 
Total635.00 394.34 637.35 395.80 
Total phase loss 3.9%15.36 
Other losses 0.37%1.46 
General losses 4.2%16.82 
Output83.0 456.60 378.98 456.60 378.98 
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
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on №135 Zefmr "Severny" contained in handbooks:

calculations, forms, documents: