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 → Rolls → Different rolls → No. 476 Cream roll → recipe number 1 → Constructor ganache

Constructor ganache: No. 476 Cream roll

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 275.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	101.46	101.30
Melange	27.0	87.37	23.59
Wheat flour 1s	85.5	52.96	45.28
water	—	48.44	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	27.22	22.86
Sign up	74.0	6.21	4.59
Cognac or dessert wine	—	3.58	—
Powdered sugar	99.85	0.84	0.84
Essence	—	0.51	—
Essence of rum	—	0.11	—
Total			198.46
Output in finished product	67.6	275.90	186.56

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	32.4	20 maximum
total sugar, %	100.9	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, %	21.6	15 maximum
total fat, %	32	25-40
milk solids not fat (MSNF), %	1.6
proteins, %	17
alcohol, %	0.5

List of recipes

Recipe on No. 476 Cream roll contained in handbooks:

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

Constructor ganache: No. 476 Cream roll

Recipe on No. 476 Cream roll contained in handbooks:

calculations, forms, documents: