KondiDoc: технологические расчеты в кондитерском производстве
Для получения полной версии расчета пищевой ценности необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Constructor ganache: Cocoa mix

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 111.4 g
unfinished
products
in kind
in solids
Sign up99.8555.93 55.85 
Cocoa powder [Skurikhin]95.0 55.65 52.87 
Total108.72 
Output in finished product97.4 111.40 108.50 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %2.620 maximum
total sugar, %56.825-30 minimum
cocoa butter, %8.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %44.410-16 maximum
dairy fat, %0.015 maximum
total fat, %8.525-40
milk solids not fat (MSNF), %0.0
proteins, %13
alcohol, %0.0