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 → №405 Pastries "Baku set" → recipe number 1 → Constructor ganache

Constructor ganache: №405 Pastries "Baku set"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 168.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	44.28	44.21
Raw almond kernels	94.0	35.34	33.22
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	33.87	28.45
Granulated sugar	99.85	22.71	22.68
Raw egg white	12.0	21.68	2.60
Sign up	85.5	15.63	13.36
Chicken eggs [chicken egg] [2]	27.0	12.51	3.38
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	9.03	6.68
Apple podvarka	69.0	3.31	2.28
Raw egg yolk	46.0	1.47	0.67
Sign up	27.0	1.22	0.33
Cocoa powder [Skurikhin]	95.0	0.93	0.89
Vanilla powder	99.85	0.19	0.19
Potato starch	80.0	0.15	0.12
Cognac or dessert wine	—	0.075	—
Sign up	—	0.007	—
Baking soda (E500(ii))	50.0	0.006	0.003
Total			159.07
Output in finished product	89.2	168.60	150.32

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	10.8	20 maximum
total sugar, %	73.0	25-30 minimum
cocoa butter, %	0.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.7	10-16 maximum
dairy fat, %	27.1	15 maximum
total fat, %	47	25-40
milk solids not fat (MSNF), %	2.3
proteins, %	13
alcohol, %	0.0

List of recipes

Recipe on №405 Pastries "Baku set" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Constructor ganache: №405 Pastries "Baku set"

Recipe on №405 Pastries "Baku set" contained in handbooks:

calculations, forms, documents: