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

Constructor ganache: No. P08 Fruit and berry filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 368.3 g
unfinished
products
in kind
in solids
Sign up80.0 184.82 147.86 
Granulated sugar99.8589.88 89.75 
Candied fruit70.0 73.93 51.75 
Apple puree [GOST]10.0 40.85 4.09 
Puree fruit and berry varietal10.0 40.85 4.09 
Sign up—  4.27 —   
Total297.52 
Output in finished product78.0 368.30 287.27 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %22.020 maximum
total sugar, %256.925-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %0.125-40
milk solids not fat (MSNF), %0.0
proteins, %4.5
alcohol, %0.0