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. 285 → Constructor ganache

Constructor ganache: Filling (caramel)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 875.2 g
unfinished
products
in kind
in solids
Sign up99.85341.15 340.64 
Roasted kernels97.5 245.62 239.48 
Starch syrup78.0 101.22 78.95 
Cocoa mass97.4 95.66 93.17 
water—  68.69 —   
Sign up84.0 35.31 29.66 
Essence of rum—  0.44 —   
Vanilla essence—  0.44 —   
Total781.90 
Output in finished product88.0 875.20 770.18 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %12.020 maximum
total sugar, %381.425-30 minimum
cocoa butter, %46.110-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %45.810-16 maximum
dairy fat, %28.715 maximum
total fat, %20125-40
milk solids not fat (MSNF), %0.5
proteins, %76
alcohol, %0.0
List of recipes

Filling (caramel) (in car. No. 285) included in recipes:

No. 285 Caramel "Baby", wrappedNo. 285

Recipe on Filling (caramel) contained in handbooks:

calculations, forms, documents: