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
Butter-sugar filling → in car. No. 309 → Constructor ganache

Constructor ganache: Butter-sugar filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 336 g
unfinished
products
in kind
in solids
Sign up99.85234.97 234.62 
Coconut oil100.0 100.23 100.23 
Citric acid (E330)91.2 2.00 1.83 
Banana essence—  0.34 —   
Total336.67 
Output in finished product99.7 336.00 334.99 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %0.320 maximum
total sugar, %233.325-30 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, %10025-40
milk solids not fat (MSNF), %0.0
proteins, %0.0
alcohol, %0.0
List of recipes

Butter-sugar filling (in car. No. 309) included in recipes:

No. 309 Caramel "Samarskaya", wrappedNo. 309

Recipe on Butter-sugar filling contained in handbooks:

calculations, forms, documents: