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 products → Cakes → Tiny cakes → №368 Pastry "Bukovinsky nut" → recipe number 1 → Constructor ganache

Constructor ganache: №368 Pastry "Bukovinsky nut"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 226.9 g
unfinished
products
in kind
in solids
Sign up99.85102.76 102.60 
Chocolate glaze [Skurikhin]99.1 47.97 47.54 
Melange27.0 37.28 10.07 
Walnut kernel (raw)94.0 21.76 20.46 
Flour, premium85.5 18.12 15.49 
Sign up84.0 13.50 11.34 
Fresh whole milk the weight ratio of fat 3.2%12.0 8.00 0.96 
Potato starch80.0 4.47 3.58 
Cocoa powder [Skurikhin]95.0 3.34 3.17 
Chicken eggs [chicken egg] [2]27.0 2.13 0.58 
Sign up98.0 0.72 0.70 
Essence—  0.70 —   
Vanilla powder99.850.13 0.13 
Cognac or dessert wine—  0.052—   
Total216.62 
Output in finished product88.7 226.90 201.24 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %11.320 maximum
total sugar, %118.825-30 minimum
cocoa butter, %0.510-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %2.510-16 maximum
dairy fat, %10.615 maximum
total fat, %4025-40
milk solids not fat (MSNF), %0.8
proteins, %15
alcohol, %0.0
List of recipes

Recipe on №368 Pastry "Bukovinsky nut" contained in handbooks:

calculations, forms, documents: