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All groups → All products → Marshmallow → on agar → №138 Zephyr "Citrus" → Ready marshmallow → Consolidated recipe

Consolidated recipe №138 Zephyr "Citrus"

Ready marshmallow
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 169.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	29.75	29.71	5.05	5.05
	Total	17.0 83.0	1005.39	834.61	170.82	141.80
	Losses 0.55%			4.61		0.78
	Output	17.0 83.0	1000.00	830.00		141.02
	Losses before baking/boiling, shrinkage 0.27608%	83.0	2.78	2.30	0.47	0.39
	Baking/boiling -0.02%		-0.16		-0.027
	Losses after baking/boiling, shrinkage 0.27608%	83.0	2.78	2.30	0.47	0.39

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Marshmallow without powdered sugar
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 165.76 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	349.21	34.92	57.89	5.79
3	Granulated sugar	99.85	332.06	331.56	55.04	54.96
4	Raw egg white	12.0	68.08	8.17	11.29	1.35
5	Crushed lemon fruit	10.0	49.00	4.90	8.12	0.81
6	Sign up
7	Essence orange	—	0.26	—	0.043	—
8	Paint red	—	0.20	—	0.033	—
9	Yellow paint	—	0.20	—	0.033	—
	Total	37.3 62.7	1356.06	850.52	224.78	140.98
	Losses 3.0%			25.52		4.23
	Output	17.5 82.5	1000.00	825.00	165.76	136.75
	Losses before baking/boiling, shrinkage 1.50003%	62.7	20.34	12.76	3.37	2.11
	Baking/boiling 23.98%		320.25		53.09
	Losses after baking/boiling, shrinkage 1.50003%	82.5	15.46	12.76	2.56	2.11

Agar syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 91.41 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	257.91	201.17	23.57	18.39
3	water	—	91.27	—	8.34	—
4	Agar (E406)	85.0	15.88	13.50	1.45	1.23
	Total	15.0 85.0	1009.08	857.72	92.24	78.40
	Losses 0.9%			7.72		0.71
	Output	15.0 85.0	1000.00	850.00	91.41	77.69
	Losses before baking/boiling, shrinkage 0.45013%	85.0	4.54	3.86	0.42	0.35
	Losses after baking/boiling, shrinkage 0.45013%	85.0	4.54	3.86	0.42	0.35

Consolidated recipe, k=1.003686
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 169.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	113.91	113.74	114.33	114.16
2	Apple puree [GOST]	10.0	57.89	5.79	58.10	5.81
3	Starch syrup	78.0	23.57	18.39	23.66	18.46
4	Raw egg white	12.0	11.29	1.35	11.33	1.36
5	water	—	8.34	—	8.37	—
6	Sign up	10.0	8.12	0.81	8.15	0.82
7	Powdered sugar	99.85	5.05	5.05	5.07	5.07
8	Agar (E406)	85.0	1.45	1.23	1.46	1.24
9	Lactic acid (E270)	40.0	0.93	0.37	0.94	0.37
10	Essence orange	—	0.043	—	0.043	—
11	Sign up	—	0.033	—	0.033	—
12	Yellow paint	—	0.033	—	0.033	—
	Total		230.67	146.74	231.52	147.28
	Total phase loss 3.9%			5.72
	Other losses 0.37%					0.54
	General losses 4.2%					6.26
	Output	83.0	169.90	141.02	169.90	141.02

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Recipe on №138 Zephyr "Citrus" contained in handbooks:

1986 Recipes for marmalade, marshmallow and marshmallow

Consolidated recipe №138 Zephyr "Citrus"

Recipe on №138 Zephyr "Citrus" contained in handbooks:

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