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 products → Cakes → Puff pastries → Puff sliced cakes → # 329 Puff pastry with cheese (sliced) → recipe number 1 → Constructor ganache

Constructor ganache: # 329 Puff pastry with cheese (sliced)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 563.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	282.17	241.25
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	196.16	164.77
Processed cheese	50.0	120.64	60.32
Fresh whole milk the weight ratio of fat 3.2%	12.0	24.13	2.90
Melange	27.0	14.30	3.86
Sign up	96.5	2.26	2.18
Citric acid (E330)	98.0	0.37	0.37
Total			475.65
Output in finished product	80.4	563.50	452.82

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	19.6	20 maximum
total sugar, %	6.9	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, %	154.8	15 maximum
total fat, %	159	25-40
milk solids not fat (MSNF), %	4.8
proteins, %	31
alcohol, %	0.0

List of recipes

Constructor ganache: # 329 Puff pastry with cheese (sliced)

Recipe on # 329 Puff pastry with cheese (sliced) contained in handbooks:

calculations, forms, documents: