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All groups → All products → Marshmallow → on furcellaria agar → №141 Marshmallow "In chocolate" → Housing → Consolidated recipe

Consolidated recipe Housing

Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 987.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 125.24 97.69 123.65 96.45 
3Apple puree [GOST]10.0 64.00 6.40 63.19 6.32 
4Raw egg white12.0 62.67 7.52 61.87 7.42 
5Lactic acid (E270)40.0 3.00 1.20 2.96 1.18 
6Sign up
Total26.8 73.2 1098.96 804.12 1085.00 793.90 
Losses 3.0%24.12 23.81 
Output22.0 78.0 1000.00 780.00 770.09 
Losses before baking/boiling, shrinkage 1.49958%73.2 16.48 12.06 16.27 11.91 
Baking/boiling 6.19%67.02 66.17 
Losses after baking/boiling, shrinkage 1.49958%78.0 15.46 12.06 15.26 11.91 
List of recipes
Furcelia Agar Syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 832.35 kg phases
in kind
in solids
in kind
in solids
1Sign up
2water—  149.01 —   124.03 —   
3Starch syrup78.0 110.04 85.83 91.59 71.44 
4Furcellaria Agar85.0 14.83 12.61 12.34 10.49 
5Sodium lactate (E325)40.0 8.50 3.40 7.08 2.83 
Total18.0 82.0 1009.08 827.45 839.91 688.73 
Losses 0.9%7.45 6.20 
Output18.0 82.0 1000.00 820.00 832.35 682.53 
Losses before baking/boiling, shrinkage 0.44998%82.0 4.54 3.72 3.78 3.10 
Losses after baking/boiling, shrinkage 0.44998%82.0 4.54 3.72 3.78 3.10 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 987.3 kg finished product
in kind
in solids
1Sign up99.85604.87 603.96 
2Starch syrup78.0 215.24 167.89 
3water—  124.03 —   
4Apple puree [GOST]10.0 63.19 6.32 
5Raw egg white12.0 61.87 7.42 
6Sign up85.0 12.34 10.49 
7Sodium lactate (E325)40.0 7.08 2.83 
8Lactic acid (E270)40.0 2.96 1.18 
9Vanilla essence—  0.98 —   
Total1092.56 800.10 
General losses 3.8%30.01 
Output78.0 987.30 770.09 
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Recipe on №141 Marshmallow "In chocolate" (Housing) contained in handbooks:

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