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. 232 → Constructor ganache

Constructor ganache: Filling (caramel)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 250.4 g
unfinished
products
in kind
in solids
Sign up78.0 157.96 123.21 
Granulated sugar99.8573.91 73.80 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 21.59 15.97 
Powdered sugar99.857.01 7.00 
Raw egg white12.0 4.38 0.53 
Sign up—  0.58 —   
Vanilla essence—  0.25 —   
Total220.51 
Output in finished product87.0 250.40 217.85 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %13.020 maximum
total sugar, %158.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %1.815 maximum
total fat, %2.525-40
milk solids not fat (MSNF), %4.5
proteins, %2.0
alcohol, %0.2
List of recipes

Filling (caramel) (in car. No. 232) included in recipes:

No. 232 Caramel "Gourmet", wrappedNo. 232

Recipe on Filling (caramel) contained in handbooks:

calculations, forms, documents: