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
Caramel mass (in caramel) → in car. No. 199 → Constructor ganache

Constructor ganache: Caramel mass (in caramel)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 293.1 g
unfinished
products
in kind
in solids
Sign up99.85208.54 208.23 
Starch syrup78.0 104.26 81.32 
Vanilla essence—  0.29 —   
Yellow paint—  0.29 —   
Total289.55 
Output in finished product97.9 293.10 286.94 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %2.120 maximum
total sugar, %250.325-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %0.325-40
milk solids not fat (MSNF), %0.0
proteins, %0.0
alcohol, %0.0
List of recipes

Caramel mass (in caramel) (in car. No. 199) included in recipes:

№199 Caramel "Masquerade", wrappedNo. 199

Recipe on Caramel mass (in caramel) contained in handbooks:

calculations, forms, documents: