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All groups → All products → Marshmallow → on citrus pectin → №143 Marshmallow "Redcurrant" → Ready marshmallow → Consolidated recipe

Consolidated recipe: №143 Marshmallow "Redcurrant"

Ready marshmallow
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 180.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8528.30 28.26 5.12 5.11 
Total17.0 83.0 1005.68 834.60 181.83 150.89 
Losses 0.55%4.60 0.83 
Output17.0 83.0 1000.00 830.00 150.06 
Losses before baking/boiling, shrinkage 0.27535%83.0 2.77 2.30 0.50 0.42 
Baking/boiling 0.01%0.14 0.026
Losses after baking/boiling, shrinkage 0.27535%83.0 2.77 2.30 0.50 0.42 
List of recipes
Zafir without powdered sugar
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 176.71 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85331.40 330.90 58.56 58.47 
3Redcurrant juice10.0 159.61 15.96 28.20 2.82 
4Apple puree [GOST]10.0 113.57 11.36 20.07 2.01 
5Raw egg white12.0 68.55 8.23 12.11 1.45 
6Sign up
7Lactic acid (E270)40.0 8.49 3.40 1.50 0.60 
8Sodium lactate (E325)40.0 6.96 2.78 1.23 0.49 
Total31.9 68.1 1249.63 850.45 220.82 150.28 
Losses 3.0%25.45 4.50 
Output17.5 82.5 1000.00 825.00 176.71 145.79 
Losses before baking/boiling, shrinkage 1.49629%68.1 18.70 12.73 3.30 2.25 
Baking/boiling 17.51%215.51 38.08 
Losses after baking/boiling, shrinkage 1.49629%82.5 15.42 12.73 2.73 2.25 
Sugar-treacle syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 96.79 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 266.46 207.84 25.79 20.12 
3water—  91.77 —   8.88 —   
Total15.0 85.0 1009.09 857.72 97.67 83.02 
Losses 0.9%7.72 0.75 
Output15.0 85.0 1000.00 850.00 96.79 82.27 
Losses before baking/boiling, shrinkage 0.45018%85.0 4.54 3.86 0.44 0.37 
Losses after baking/boiling, shrinkage 0.45018%85.0 4.54 3.86 0.44 0.37 
Consolidated recipe, k=1.003747
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 180.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85121.56 121.38 122.02 121.83 
2Redcurrant juice10.0 28.20 2.82 28.31 2.83 
3Starch syrup78.0 25.79 20.12 25.89 20.19 
4Apple puree [GOST]10.0 20.07 2.01 20.14 2.01 
5Raw egg white12.0 12.11 1.45 12.16 1.46 
6Sign up—  8.88 —   8.92 —   
7Powdered sugar99.855.12 5.11 5.14 5.13 
8Citrus pectin (E440)92.0 2.35 2.16 2.36 2.17 
9Lactic acid (E270)40.0 1.50 0.60 1.51 0.60 
10Sodium lactate (E325)40.0 1.23 0.49 1.23 0.49 
Total226.82 156.14 227.67 156.72 
Total phase loss 3.9%6.08 
Other losses 0.37%0.58 
General losses 4.2%6.66 
Output83.0 180.80 150.06 180.80 150.06 
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).no datano 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
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Recipe on №143 Marshmallow "Redcurrant" contained in handbooks:

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