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

Knocked down caramel mass → Recipe No. 3 → Constructor ganache

Constructor ganache: Knocked down caramel mass

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 460 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	267.44	267.03
Starch syrup	78.0	232.81	181.59
Soap root extract	16.0	9.08	1.45
Hydrochloric acid 10% solution (E507)	—	0.32	—
Bicarbonate soda (E500(ii))	100.0	0.091	0.091
Total			450.17
Output in finished product	97.0	460.00	446.20

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	3.0	20 maximum
total sugar, %	363.1	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	0.5	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	0.0
alcohol, %	0.0

List of recipes

Knocked down caramel mass (Recipe No. 3) included in recipes:

№05 Halva "Druzhkovskaya"

No. 05

Recipe on Knocked down caramel mass contained in handbooks:

1987 Halva recipes

Constructor ganache: Knocked down caramel mass

Knocked down caramel mass (Recipe No. 3) included in recipes:

Recipe on Knocked down caramel mass contained in handbooks:

calculations, forms, documents: