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

Nut cake → basic recipe → Constructor ganache

Constructor ganache: Nut cake

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 498.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	97.5	169.33	165.10
Melange	27.0	133.04	35.92
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	77.80	65.35
Flour, premium	85.5	77.12	65.94
Granulated sugar	99.85	67.25	67.15
Sign up	84.0	38.55	32.39
Fresh whole milk the weight ratio of fat 3.2%	12.0	32.13	3.86
Salt	96.5	0.97	0.93
Vanilla powder	99.85	0.69	0.69
Cognac	—	0.14	—
Sign up	—	0.14	—
Total			437.33
Output in finished product	83.8	498.70	418.06

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	16.2	20 maximum
total sugar, %	70.9	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, %	62.3	15 maximum
total fat, %	193	25-40
milk solids not fat (MSNF), %	3.8
proteins, %	68
alcohol, %	0.1

List of recipes

Constructor ganache: Nut cake

calculations, forms, documents: