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All groups → All products → Marshmallow → on citrus pectin → №148 Zephyr "Currant" → Ready marshmallow → Consolidated recipe

Consolidated recipe №148 Zephyr "Currant"

Ready marshmallow
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 267.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8529.09 29.05 7.78 7.76 
Total18.9 81.1 1004.77 814.47 268.58 217.71 
Losses 0.55%4.47 1.19 
Output19.0 81.0 1000.00 810.00 216.51 
Losses before baking/boiling, shrinkage 0.27434%81.1 2.76 2.23 0.74 0.60 
Baking/boiling -0.07%-0.74 -0.20 
Losses after baking/boiling, shrinkage 0.27434%81.0 2.76 2.23 0.74 0.60 
List of recipes
Marshmallow without powdered sugar
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 260.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85322.78 322.30 84.18 84.05 
3Apple puree [GOST]10.0 163.68 16.37 42.69 4.27 
4Blackcurrant puree10.0 81.89 8.19 21.36 2.14 
5Raw egg white12.0 64.58 7.75 16.84 2.02 
6Sign up
7Lactic acid (E270)40.0 11.07 4.43 2.89 1.15 
8Sodium lactate (E325)40.0 6.94 2.78 1.81 0.72 
9Blackcurrant essence—  0.39 —   0.10 —   
Total30.9 69.1 1200.22 829.15 313.02 216.24 
Losses 2.9%24.15 6.30 
Output19.5 80.5 1000.00 805.00 260.80 209.94 
Losses before baking/boiling, shrinkage 1.45609%69.1 17.48 12.07 4.56 3.15 
Baking/boiling 14.18%167.75 43.75 
Losses after baking/boiling, shrinkage 1.45609%80.5 15.00 12.07 3.91 3.15 
Sugar-treacle syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 140.23 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 266.46 207.84 37.37 29.15 
3water—  91.78 —   12.87 —   
Total15.0 85.0 1009.18 857.80 141.52 120.29 
Losses 0.91%7.80 1.09 
Output15.0 85.0 1000.00 850.00 140.23 119.20 
Losses before baking/boiling, shrinkage 0.45479%85.0 4.59 3.90 0.64 0.55 
Losses after baking/boiling, shrinkage 0.45479%85.0 4.59 3.90 0.64 0.55 
Consolidated recipe, k=1.00455
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 267.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85175.46 175.20 176.26 176.00 
2Apple puree [GOST]10.0 42.69 4.27 42.88 4.29 
3Starch syrup78.0 37.37 29.15 37.54 29.28 
4Blackcurrant puree10.0 21.36 2.14 21.45 2.15 
5Raw egg white12.0 16.84 2.02 16.92 2.03 
6Sign up—  12.87 —   12.93 —   
7Powdered sugar99.857.78 7.76 7.81 7.80 
8Citrus pectin (E440)92.0 2.92 2.68 2.93 2.70 
9Lactic acid (E270)40.0 2.89 1.15 2.90 1.16 
10Sodium lactate (E325)40.0 1.81 0.72 1.82 0.73 
11Sign up—  0.10 —   0.10 —   
Total322.08 225.10 323.55 226.12 
Total phase loss 3.8%8.59 
Other losses 0.45%1.02 
General losses 4.2%9.61 
Output81.0 267.30 216.51 267.30 216.51 
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