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All groups → All products → Marshmallow → on apple pectin → №151 Zephyr "Spring" → Ready marshmallow → Consolidated recipe

Consolidated recipe: №151 Zephyr "Spring"

Ready marshmallow
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 332.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8529.75 29.71 9.89 9.88 
Total17.0 83.0 1005.39 834.61 334.39 277.59 
Losses 0.55%4.61 1.53 
Output17.0 83.0 1000.00 830.00 276.06 
Losses before baking/boiling, shrinkage 0.27608%83.0 2.78 2.30 0.92 0.77 
Baking/boiling -0.02%-0.16 -0.054
Losses after baking/boiling, shrinkage 0.27608%83.0 2.78 2.30 0.92 0.77 
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 324.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 307.49 30.75 99.78 9.98 
3Granulated sugar99.85281.75 281.33 91.43 91.29 
4Cherry supply70.0 77.60 54.32 25.18 17.63 
5Raw egg white12.0 66.29 7.95 21.51 2.58 
6Sign up
7Lactic acid (E270)40.0 7.69 3.08 2.50 1.00 
8Sodium lactate (E325)40.0 6.92 2.77 2.25 0.90 
9Essence of fruit and berry—  0.39 —   0.13 —   
Total34.6 65.4 1300.90 851.01 422.14 276.15 
Losses 3.1%26.01 8.44 
Output17.5 82.5 1000.00 825.00 324.50 267.71 
Losses before baking/boiling, shrinkage 1.52807%65.4 19.88 13.00 6.45 4.22 
Baking/boiling 20.71%265.26 86.08 
Losses after baking/boiling, shrinkage 1.52807%82.5 15.76 13.00 5.11 4.22 
Sugar-treacle syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 174.93 kg phases
in kind
in solids
in kind
in solids
1Sign up
2water—  124.48 —   21.78 —   
3Starch syrup78.0 116.78 91.09 20.43 15.93 
Total15.0 85.0 1008.81 857.49 176.47 150.00 
Losses 0.87%7.49 1.31 
Output15.0 85.0 1000.00 850.00 174.93 148.69 
Losses before baking/boiling, shrinkage 0.43657%85.0 4.40 3.74 0.77 0.65 
Losses after baking/boiling, shrinkage 0.43657%85.0 4.40 3.74 0.77 0.65 
Consolidated recipe, k=1.00338
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 332.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85225.70 225.36 226.46 226.12 
2Apple puree [GOST]10.0 99.78 9.98 100.12 10.01 
3Cherry supply70.0 25.18 17.63 25.27 17.69 
4water—  21.78 —   21.85 —   
5Raw egg white12.0 21.51 2.58 21.58 2.59 
6Sign up78.0 20.43 15.93 20.50 15.99 
7Powdered sugar99.859.89 9.88 9.93 9.91 
8Apple pectin (E440)92.0 4.44 4.09 4.46 4.10 
9Lactic acid (E270)40.0 2.50 1.00 2.50 1.00 
10Sodium lactate (E325)40.0 2.25 0.90 2.25 0.90 
11Sign up—  0.13 —   0.13 —   
Total433.57 287.34 435.04 288.31 
Total phase loss 3.9%11.28 
Other losses 0.34%0.97 
General losses 4.2%12.25 
Output83.0 332.60 276.06 332.60 276.06 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesraw egg whiteno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on №151 Zephyr "Spring" contained in handbooks:

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