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. 263 → Constructor ganache

Constructor ganache: Filling (caramel)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 118.2 g
unfinished
products
in kind
in solids
Sign up99.8554.41 54.33 
Dry cream96.0 22.59 21.69 
Roasted kernels97.5 16.68 16.26 
Coconut oil100.0 13.01 13.01 
Confectionery fat99.7 12.94 12.90 
Sign up—  0.12 —   
Total118.20 
Output in finished product98.7 118.20 116.66 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.320 maximum
total sugar, %60.525-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %9.415 maximum
total fat, %4325-40
milk solids not fat (MSNF), %12.0
proteins, %8.5
alcohol, %0.0
List of recipes

Filling (caramel) (in car. No. 263) included in recipes:

No. 263 Caramel "Polyanka", wrappedNo. 263

Recipe on Filling (caramel) contained in handbooks:

calculations, forms, documents: