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 → Combination cakes → Biscuit and sand cakes → №202 Cake "Cranberry" → No. 202 → Constructor ganache

Constructor ganache: №202 Cake "Cranberry"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 177.9 g
unfinished
products
in kind
in solids
Sign up63.0 64.91 40.90 
Granulated sugar99.8531.69 31.64 
Flour, premium85.5 30.52 26.09 
Melange27.0 28.12 7.59 
Marzipan (at 202)90.0 12.62 11.36 
Sign up—  12.19 —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 9.99 8.39 
Roasted cashew kernels [2]97.5 4.61 4.50 
Cognac—  3.98 —   
Potato starch80.0 3.10 2.48 
Sign up78.0 2.38 1.86 
Essence—  0.29 —   
Agar (E406)85.0 0.24 0.20 
Salt96.5 0.0670.064
Citric acid (E330)98.0 0.0480.047
Sign up—  0.023—   
Ammonium carbonic (E503(i))—  0.017—   
Baking soda (E500(ii))50.0 0.0170.008
Total135.13 
Output in finished product71.4 177.90 127.02 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %28.620 maximum
total sugar, %31.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %7.715 maximum
total fat, %1325-40
milk solids not fat (MSNF), %0.1
proteins, %7.0
alcohol, %1.3
List of recipes

Recipe on №202 Cake "Cranberry" contained in handbooks:

calculations, forms, documents: