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 580 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85322.78 322.30 187.21 186.93 
3Apple puree [GOST]10.0 163.68 16.37 94.93 9.49 
4Blackcurrant puree10.0 81.89 8.19 47.50 4.75 
5Raw egg white12.0 64.58 7.75 37.46 4.49 
6Sign up
7Lactic acid (E270)40.0 11.07 4.43 6.42 2.57 
8Sodium lactate (E325)40.0 6.94 2.78 4.03 1.61 
9Blackcurrant essence—  0.39 —   0.23 —   
Total30.9 69.1 1200.22 829.15 696.13 480.90 
Losses 2.9%24.15 14.00 
Output19.5 80.5 1000.00 805.00 466.90 
Losses before baking/boiling, shrinkage 1.45609%69.1 17.48 12.07 10.14 7.00 
Baking/boiling 14.18%167.75 97.29 
Losses after baking/boiling, shrinkage 1.45609%80.5 15.00 12.07 8.70 7.00 
Sugar-treacle syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 311.87 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 266.46 207.84 83.10 64.82 
3water—  91.78 —   28.62 —   
Total15.0 85.0 1009.18 857.80 314.73 267.52 
Losses 0.91%7.80 2.43 
Output15.0 85.0 1000.00 850.00 311.87 265.09 
Losses before baking/boiling, shrinkage 0.45479%85.0 4.59 3.90 1.43 1.22 
Losses after baking/boiling, shrinkage 0.45479%85.0 4.59 3.90 1.43 1.22 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 580 kg finished product
in kind
in solids
1Sign up99.85390.22 389.63 
2Apple puree [GOST]10.0 94.93 9.49 
3Starch syrup78.0 83.10 64.82 
4Blackcurrant puree10.0 47.50 4.75 
5Raw egg white12.0 37.46 4.49 
6Sign up—  28.62 —   
7Citrus pectin (E440)92.0 6.49 5.97 
8Lactic acid (E270)40.0 6.42 2.57 
9Sodium lactate (E325)40.0 4.03 1.61 
10Blackcurrant essence—  0.23 —   
Total698.99 483.34 
General losses 3.4%16.44 
Output80.5 580.00 466.90