KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Marshmallow → on citrus pectin → №145 Zephyr "New" → Marshmallow without powdered sugar → Consolidated recipe

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 975.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85316.23 315.76 308.58 308.11 
3Pumpkin soup69.0 92.81 64.04 90.56 62.49 
4Raw egg white12.0 66.29 7.95 64.69 7.76 
5Apple puree [GOST]10.0 61.91 6.19 60.41 6.04 
6Sign up
7Apple pectin (E440)92.0 6.19 5.69 6.04 5.56 
8Citrus pectin (E440)92.0 6.19 5.69 6.04 5.56 
9Sodium lactate (E325)40.0 5.87 2.35 5.73 2.29 
10Essence of fruit and berry—  0.26 —   0.25 —   
Total21.5 78.5 1083.83 850.51 1057.60 829.93 
Losses 3.0%25.51 24.89 
Output17.5 82.5 1000.00 825.00 805.04 
Losses before baking/boiling, shrinkage 1.49977%78.5 16.25 12.76 15.86 12.45 
Baking/boiling 4.88%52.11 50.85 
Losses after baking/boiling, shrinkage 1.49977%82.5 15.46 12.76 15.09 12.45 
List of recipes
Sugar-treacle syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 502.21 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 376.52 293.69 189.09 147.49 
3water—  67.68 —   33.99 —   
Total15.0 85.0 1009.09 857.73 506.78 430.76 
Losses 0.9%7.73 3.88 
Output15.0 85.0 1000.00 850.00 502.21 426.88 
Losses before baking/boiling, shrinkage 0.45051%85.0 4.55 3.86 2.28 1.94 
Losses after baking/boiling, shrinkage 0.45051%85.0 4.55 3.86 2.28 1.94 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 975.8 kg finished product
in kind
in solids
1Sign up99.85592.27 591.39 
2Starch syrup78.0 189.09 147.49 
3Pumpkin soup69.0 90.56 62.49 
4Raw egg white12.0 64.69 7.76 
5Apple puree [GOST]10.0 60.41 6.04 
6Sign up—  33.99 —   
7Lactic acid (E270)40.0 13.09 5.23 
8Apple pectin (E440)92.0 6.04 5.56 
9Citrus pectin (E440)92.0 6.04 5.56 
10Sodium lactate (E325)40.0 5.73 2.29 
11Sign up—  0.25 —   
Total1062.17 833.81 
General losses 3.5%28.78 
Output82.5 975.80 805.04 
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
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

№145 Zephyr "New" (Marshmallow without powdered sugar) included in recipes:

№145 Zephyr "New"Ready marshmallow

Recipe on №145 Zephyr "New" (Marshmallow without powdered sugar) contained in handbooks:

calculations, forms, documents: