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

Consolidated recipe №141 Marshmallow "In chocolate"

Ready marshmallow
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 707.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 353.48 350.30 249.98 247.73 
Total14.6 85.4 1010.04 862.42 714.30 609.90 
Losses 1.0%8.82 6.23 
Output14.6 85.4 1000.00 853.60 603.67 
Losses before baking/boiling, shrinkage 0.51109%85.4 5.16 4.41 3.65 3.12 
Baking/boiling -0.03%-0.29 -0.20 
Losses after baking/boiling, shrinkage 0.51109%85.4 5.16 4.41 3.65 3.12 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 464.32 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 125.24 97.69 58.15 45.36 
3Apple puree [GOST]10.0 64.00 6.40 29.72 2.97 
4Raw egg white12.0 62.67 7.52 29.10 3.49 
5Lactic acid (E270)40.0 3.00 1.20 1.39 0.56 
6Sign up
Total26.8 73.2 1098.96 804.12 510.27 373.37 
Losses 3.0%24.12 11.20 
Output22.0 78.0 1000.00 780.00 464.32 362.17 
Losses before baking/boiling, shrinkage 1.49958%73.2 16.48 12.06 7.65 5.60 
Baking/boiling 6.19%67.02 31.12 
Losses after baking/boiling, shrinkage 1.49958%78.0 15.46 12.06 7.18 5.60 
Furcelia Agar Syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 391.45 kg phases
in kind
in solids
in kind
in solids
1Sign up
2water—  149.01 —   58.33 —   
3Starch syrup78.0 110.04 85.83 43.08 33.60 
4Furcellaria Agar85.0 14.83 12.61 5.81 4.93 
5Sodium lactate (E325)40.0 8.50 3.40 3.33 1.33 
Total18.0 82.0 1009.08 827.45 395.00 323.90 
Losses 0.9%7.45 2.91 
Output18.0 82.0 1000.00 820.00 391.45 320.99 
Losses before baking/boiling, shrinkage 0.44998%82.0 4.54 3.72 1.78 1.46 
Losses after baking/boiling, shrinkage 0.44998%82.0 4.54 3.72 1.78 1.46 
Consolidated recipe, k=1.011917
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 707.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85284.47 284.04 287.86 287.42 
2Chocolate glaze [Skurikhin]99.1 249.98 247.73 252.96 250.68 
3Starch syrup78.0 101.23 78.96 102.43 79.90 
4water—  58.33 —   59.03 —   
5Apple puree [GOST]10.0 29.72 2.97 30.07 3.01 
6Sign up12.0 29.10 3.49 29.45 3.53 
7Furcellaria Agar85.0 5.81 4.93 5.87 4.99 
8Sodium lactate (E325)40.0 3.33 1.33 3.37 1.35 
9Lactic acid (E270)40.0 1.39 0.56 1.41 0.56 
10Vanilla essence—  0.46 —   0.47 —   
Total763.80 624.01 772.91 631.45 
Total phase loss 3.3%20.35 
Other losses 1.2%7.44 
General losses 4.4%27.78 
Output85.4 707.20 603.67 707.20 603.67 
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