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 → No. 136 Marshmallow "Creamy" → Marshmallow without waffles → Consolidated recipe

Consolidated recipe: Marshmallow without waffles

Marshmallow without waffles
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 32.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 357.18 35.72 11.75 1.18 
3Granulated sugar99.85298.08 297.63 9.81 9.79 
4Raw egg white12.0 64.65 7.76 2.13 0.26 
5Whole milk powder the weight ratio of fat 26%96.0 21.03 20.19 0.69 0.66 
6Sign up
7Citric acid (E330)91.2 2.96 2.70 0.10 0.089
8Vanilla essence—  1.02 —   0.034—   
Total35.4 64.6 1308.41 845.26 43.05 27.81 
Losses 3.7%31.26 1.03 
Output18.6 81.4 1000.00 814.00 26.78 
Losses before baking/boiling, shrinkage 1.84935%64.6 24.20 15.63 0.80 0.51 
Baking/boiling 20.64%265.01 8.72 
Losses after baking/boiling, shrinkage 1.84935%81.4 19.20 15.63 0.63 0.51 
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 17.85 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 257.91 201.17 4.60 3.59 
3water—  91.27 —   1.63 —   
4Agar (E406)85.0 15.88 13.50 0.28 0.24 
Total15.0 85.0 1009.08 857.72 18.01 15.31 
Losses 0.9%7.72 0.14 
Output15.0 85.0 1000.00 850.00 17.85 15.17 
Losses before baking/boiling, shrinkage 0.45013%85.0 4.54 3.86 0.0810.069
Losses after baking/boiling, shrinkage 0.45013%85.0 4.54 3.86 0.0810.069
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 32.9 kg finished product
in kind
in solids
1Sign up99.8521.30 21.27 
2Apple puree [GOST]10.0 11.75 1.18 
3Starch syrup78.0 4.60 3.59 
4Raw egg white12.0 2.13 0.26 
5water—  1.63 —   
6Sign up96.0 0.69 0.66 
7Skimmed milk powder [GOST, Skurikhin: skimmed milk powder]96.0 0.69 0.66 
8Agar (E406)85.0 0.28 0.24 
9Citric acid (E330)91.2 0.10 0.089
10Vanilla essence—  0.034—   
Total43.21 27.95 
General losses 4.2%1.17 
Output81.4 32.90 26.78 
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).Yesskimmed milk powderno 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

No. 136 Marshmallow "Creamy" (Marshmallow without waffles) included in recipes:

No. 136 Marshmallow "Creamy"Ready marshmallow

Recipe on No. 136 Marshmallow "Creamy" (Marshmallow without waffles) contained in handbooks:

calculations, forms, documents: