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All groups → All products → Marshmallow → on citrus pectin → №145 Zephyr "New" → Ready marshmallow → Consolidated recipe

Consolidated recipe: №145 Zephyr "New"

Ready marshmallow
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 326.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	29.75	29.71	9.71	9.70
	Total	17.0 83.0	1005.39	834.61	328.26	272.50
	Losses 0.55%			4.61		1.50
	Output	17.0 83.0	1000.00	830.00		271.00
	Losses before baking/boiling, shrinkage 0.27608%	83.0	2.78	2.30	0.91	0.75
	Baking/boiling -0.02%		-0.16		-0.053
	Losses after baking/boiling, shrinkage 0.27608%	83.0	2.78	2.30	0.91	0.75

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Marshmallow without powdered sugar
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 318.55 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	316.23	315.76	100.73	100.58
3	Pumpkin soup	69.0	92.81	64.04	29.56	20.40
4	Raw egg white	12.0	66.29	7.95	21.12	2.53
5	Apple puree [GOST]	10.0	61.91	6.19	19.72	1.97
6	Sign up
7	Apple pectin (E440)	92.0	6.19	5.69	1.97	1.81
8	Citrus pectin (E440)	92.0	6.19	5.69	1.97	1.81
9	Sodium lactate (E325)	40.0	5.87	2.35	1.87	0.75
10	Essence of fruit and berry	—	0.26	—	0.083	—
	Total	21.5 78.5	1083.83	850.51	345.25	270.93
	Losses 3.0%			25.51		8.13
	Output	17.5 82.5	1000.00	825.00	318.55	262.80
	Losses before baking/boiling, shrinkage 1.49977%	78.5	16.25	12.76	5.18	4.06
	Baking/boiling 4.88%		52.11		16.60
	Losses after baking/boiling, shrinkage 1.49977%	82.5	15.46	12.76	4.93	4.06

Sugar-treacle syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 163.95 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	376.52	293.69	61.73	48.15
3	water	—	67.68	—	11.10	—
	Total	15.0 85.0	1009.09	857.73	165.44	140.62
	Losses 0.9%			7.73		1.27
	Output	15.0 85.0	1000.00	850.00	163.95	139.35
	Losses before baking/boiling, shrinkage 0.45051%	85.0	4.55	3.86	0.75	0.63
	Losses after baking/boiling, shrinkage 0.45051%	85.0	4.55	3.86	0.75	0.63

Consolidated recipe, k=1.00401
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 326.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	193.35	193.06	194.12	193.83
2	Starch syrup	78.0	61.73	48.15	61.98	48.34
3	Pumpkin soup	69.0	29.56	20.40	29.68	20.48
4	Raw egg white	12.0	21.12	2.53	21.20	2.54
5	Apple puree [GOST]	10.0	19.72	1.97	19.80	1.98
6	Sign up	—	11.10	—	11.14	—
7	Powdered sugar	99.85	9.71	9.70	9.75	9.74
8	Lactic acid (E270)	40.0	4.27	1.71	4.29	1.72
9	Apple pectin (E440)	92.0	1.97	1.81	1.98	1.82
10	Citrus pectin (E440)	92.0	1.97	1.81	1.98	1.82
11	Sign up	40.0	1.87	0.75	1.88	0.75
12	Essence of fruit and berry	—	0.083	—	0.083	—
	Total		356.45	281.89	357.88	283.02
	Total phase loss 3.9%			10.90
	Other losses 0.4%					1.13
	General losses 4.2%					12.03
	Output	83.0	326.50	271.00	326.50	271.00

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	raw egg white	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	no data		no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on №145 Zephyr "New" contained in handbooks:

1986 Recipes for marmalade, marshmallow and marshmallow

Consolidated recipe: №145 Zephyr "New"

Recipe on №145 Zephyr "New" contained in handbooks:

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