KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Marshmallow without powdered sugar

Marshmallow without powdered sugar
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 118.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85329.89 329.40 39.03 38.97 
3Apple puree [GOST]10.0 303.70 30.37 35.93 3.59 
4Raw egg white12.0 66.29 7.95 7.84 0.94 
5Citrus pectin (E440)92.0 12.38 11.39 1.46 1.35 
6Sign up
7Sodium lactate (E325)40.0 5.12 2.05 0.61 0.24 
8Vanilla essence—  0.51 —   0.060—   
Total33.3 66.7 1275.06 850.51 150.84 100.62 
Losses 3.0%25.51 3.02 
Output17.5 82.5 1000.00 825.00 97.60 
Losses before baking/boiling, shrinkage 1.49961%66.7 19.12 12.75 2.26 1.51 
Baking/boiling 19.15%240.48 28.45 
Losses after baking/boiling, shrinkage 1.49961%82.5 15.46 12.75 1.83 1.51 
Sugar-treacle syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 64.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 266.46 207.84 17.27 13.47 
3water—  91.77 —   5.95 —   
Total15.0 85.0 1009.09 857.72 65.39 55.58 
Losses 0.9%7.72 0.50 
Output15.0 85.0 1000.00 850.00 64.80 55.08 
Losses before baking/boiling, shrinkage 0.45018%85.0 4.54 3.86 0.29 0.25 
Losses after baking/boiling, shrinkage 0.45018%85.0 4.54 3.86 0.29 0.25 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 118.3 kg finished product
in kind
in solids
1Sign up99.8581.20 81.08 
2Apple puree [GOST]10.0 35.93 3.59 
3Starch syrup78.0 17.27 13.47 
4Raw egg white12.0 7.84 0.94 
5water—  5.95 —   
6Sign up92.0 1.46 1.35 
7Lactic acid (E270)40.0 1.12 0.45 
8Sodium lactate (E325)40.0 0.61 0.24 
9Vanilla essence—  0.060—   
Total151.43 101.12 
General losses 3.5%3.52 
Output82.5 118.30 97.60