KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №150 Marshmallow "Vanilla"

Ready marshmallow
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 308.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8529.75 29.71 9.17 9.16 
Total17.0 83.0 1005.39 834.61 309.86 257.23 
Losses 0.55%4.61 1.42 
Output17.0 83.0 1000.00 830.00 255.81 
Losses before baking/boiling, shrinkage 0.27608%83.0 2.78 2.30 0.86 0.71 
Baking/boiling -0.02%-0.16 -0.050
Losses after baking/boiling, shrinkage 0.27608%83.0 2.78 2.30 0.86 0.71 
Marshmallow without powdered sugar
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 300.69 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85328.31 327.82 98.72 98.57 
3Apple puree [GOST]10.0 303.70 30.37 91.32 9.13 
4Raw egg white12.0 66.29 7.95 19.93 2.39 
5Apple pectin (E440)92.0 13.69 12.59 4.12 3.79 
6Sign up
7Sodium lactate (E325)40.0 6.97 2.79 2.10 0.84 
8Vanilla essence—  0.51 —   0.15 —   
Total33.3 66.7 1275.72 850.51 383.60 255.74 
Losses 3.0%25.51 7.67 
Output17.5 82.5 1000.00 825.00 300.69 248.07 
Losses before baking/boiling, shrinkage 1.49958%66.7 19.13 12.75 5.75 3.84 
Baking/boiling 19.19%241.13 72.51 
Losses after baking/boiling, shrinkage 1.49958%82.5 15.46 12.75 4.65 3.84 
Sugar-treacle syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 164.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 266.46 207.84 43.89 34.23 
3water—  91.77 —   15.11 —   
Total15.0 85.0 1009.09 857.72 166.20 141.27 
Losses 0.9%7.72 1.27 
Output15.0 85.0 1000.00 850.00 164.70 140.00 
Losses before baking/boiling, shrinkage 0.45018%85.0 4.54 3.86 0.75 0.64 
Losses after baking/boiling, shrinkage 0.45018%85.0 4.54 3.86 0.75 0.64 
Consolidated recipe, k=1.003727
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 308.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85205.92 205.61 206.69 206.38 
2Apple puree [GOST]10.0 91.32 9.13 91.66 9.17 
3Starch syrup78.0 43.89 34.23 44.05 34.36 
4Raw egg white12.0 19.93 2.39 20.01 2.40 
5water—  15.11 —   15.17 —   
6Sign up99.859.17 9.16 9.20 9.19 
7Apple pectin (E440)92.0 4.12 3.79 4.13 3.80 
8Lactic acid (E270)40.0 2.56 1.02 2.57 1.03 
9Sodium lactate (E325)40.0 2.10 0.84 2.10 0.84 
10Vanilla essence—  0.15 —   0.15 —   
Total394.26 266.17 395.73 267.16 
Total phase loss 3.9%10.36 
Other losses 0.37%0.99 
General losses 4.2%11.35 
Output83.0 308.20 255.81 308.20 255.81