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
Filling (caramel) → in car. No. 184 → Constructor ganache

Constructor ganache: Filling (caramel)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 707.7 g
unfinished
products
in kind
in solids
Sign up99.85330.60 330.11 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 132.25 97.87 
Strawberry cooking69.0 124.22 85.71 
Starch syrup78.0 99.17 77.36 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 55.10 46.29 
Sign up—  7.08 —   
Essence strawberry—  0.71 —   
Total637.33 
Output in finished product88.6 707.70 627.02 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %11.420 maximum
total sugar, %522.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %55.915 maximum
total fat, %5625-40
milk solids not fat (MSNF), %28.1
proteins, %10.0
alcohol, %7.0
List of recipes

Filling (caramel) (in car. No. 184) included in recipes:

No. 184 Caramel "Lanterns", wrappedNo. 184

Recipe on Filling (caramel) contained in handbooks:

calculations, forms, documents: