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
All groups → All semi-finished products → Finishing semi-finished products → Souffle → No. 106 Chocolate soufflé → basic recipe → Constructor ganache

Constructor ganache: No. 106 Chocolate soufflé

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 647.2 g
unfinished
products
in kind
in solids
Sign up99.85222.24 221.91 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 140.66 118.16 
Starch syrup78.0 111.12 86.67 
Water—  71.05 —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 68.47 50.67 
Sign up95.0 41.47 39.39 
Raw egg white12.0 39.91 4.79 
Agar (E406)85.0 3.10 2.63 
Citric acid (E330)98.0 2.36 2.32 
Citrus essence—  1.59 —   
Total526.54 
Output in finished product79.0 647.20 511.29 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %21.020 maximum
total sugar, %300.925-30 minimum
cocoa butter, %6.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %32.210-16 maximum
dairy fat, %118.415 maximum
total fat, %12525-40
milk solids not fat (MSNF), %16.0
proteins, %19
alcohol, %0.0
List of recipes

No. 106 Chocolate soufflé (basic recipe) included in recipes:

Cake Sasha [Serpukhov]Recipe No. 1
Cake Evening [Solnechnogorsk]Recipe No. 1
Cake Shaturyanka [Shatura]Recipe No. 1
Cake Winter Night [Noginsk]Recipe No. 1
Rainbow cake [Noginsk]Recipe No. 1
Carmen cake [Zvenigorod]Recipe No. 1
Cake Presentation [Voskresensk]Recipe No. 1
№096 Cake "Youth"recipe number 1
№098 Cake "Periwinkle"recipe number 1

Recipe on No. 106 Chocolate soufflé contained in handbooks:

calculations, forms, documents: