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 → Sets of cakes → №404 Cake "Basket" with cream and jelly → recipe number 1 → Constructor ganache

Constructor ganache: №404 Cake "Basket" with cream and jelly

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 784.5 g
unfinished
products
in kind
in solids
Sign up99.85247.55 247.18 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 242.07 203.34 
Flour, premium85.5 179.13 153.15 
water—  76.58 —   
Fresh whole milk the weight ratio of fat 3.2%12.0 68.73 8.25 
Sign up27.0 23.22 6.27 
Starch syrup78.0 16.63 12.97 
Chicken eggs [chicken egg] [2]27.0 10.18 2.75 
Agar (E406)85.0 1.81 1.54 
Vanilla powder99.851.27 1.27 
Sign up—  1.16 —   
Salt96.5 0.66 0.64 
Cognac—  0.51 —   
Citric acid (E330)98.0 0.33 0.32 
Ammonium carbonic (E503(i))—  0.17 —   
Sign up50.0 0.17 0.084
Food paint—  0.16 —   
Total637.76 
Output in finished product77.8 784.50 610.34 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %22.220 maximum
total sugar, %252.225-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %193.215 maximum
total fat, %19925-40
milk solids not fat (MSNF), %9.3
proteins, %25
alcohol, %0.2
List of recipes

№404 Cake "Basket" with cream and jelly (recipe number 1) included in recipes:

No. 394 Small cakes "Jubilee set"recipe number 1

Recipe on №404 Cake "Basket" with cream and jelly contained in handbooks:

calculations, forms, documents: