KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №147 Zephyr "Camomile"

Ready marshmallow
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 499.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8529.00 28.96 14.49 14.46 
Total17.0 83.0 1008.20 836.80 503.60 417.98 
Losses 0.81%6.80 3.39 
Output17.0 83.0 1000.00 830.00 414.58 
Losses before baking/boiling, shrinkage 0.4061%83.0 4.09 3.40 2.05 1.70 
Baking/boiling 0.0%0.0110.006
Losses after baking/boiling, shrinkage 0.4061%83.0 4.09 3.40 2.05 1.70 
Marshmallow without powdered sugar
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 489.11 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85394.67 394.08 193.04 192.75 
3Apple puree [GOST]10.0 355.70 35.57 173.98 17.40 
4Raw egg white12.0 71.74 8.61 35.09 4.21 
5Citrus pectin (E440)92.0 10.31 9.49 5.04 4.64 
6Sign up
7Lactic acid (E270)40.0 5.41 2.16 2.65 1.06 
8Yellow paint—  0.20 —   0.10 —   
Total35.4 64.6 1300.04 839.32 635.86 410.52 
Losses 1.7%14.32 7.00 
Output17.5 82.5 1000.00 825.00 489.11 403.52 
Losses before baking/boiling, shrinkage 0.85284%64.6 11.09 7.16 5.42 3.50 
Baking/boiling 21.74%280.28 137.09 
Losses after baking/boiling, shrinkage 0.85284%82.5 8.68 7.16 4.24 3.50 
Sugar-treacle syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 222.39 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 327.40 255.37 72.81 56.79 
3water—  78.44 —   17.45 —   
Total15.0 85.0 1009.18 857.81 224.43 190.77 
Losses 0.91%7.81 1.74 
Output15.0 85.0 1000.00 850.00 222.39 189.03 
Losses before baking/boiling, shrinkage 0.45506%85.0 4.59 3.90 1.02 0.87 
Losses after baking/boiling, shrinkage 0.45506%85.0 4.59 3.90 1.02 0.87 
Consolidated recipe, k=1.014691
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 499.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85327.21 326.72 332.02 331.52 
2Apple puree [GOST]10.0 173.98 17.40 176.53 17.65 
3Starch syrup78.0 72.81 56.79 73.88 57.63 
4Raw egg white12.0 35.09 4.21 35.60 4.27 
5water—  17.45 —   17.70 —   
6Sign up99.8514.49 14.46 14.70 14.68 
7Citrus pectin (E440)92.0 5.04 4.64 5.12 4.71 
8Sodium lactate (E325)40.0 3.59 1.43 3.64 1.46 
9Lactic acid (E270)40.0 2.65 1.06 2.68 1.07 
10Yellow paint—  0.10 —   0.10 —   
Total652.39 426.72 661.98 432.99 
Total phase loss 2.8%12.13 
Other losses 1.4%6.27 
General losses 4.2%18.40 
Output83.0 499.50 414.58 499.50 414.58