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 → Waffle cakes → Wafer cakes with praline and other fillings → №252 Cake "Chocolate-coffee" → No. 252 → Constructor ganache

Constructor ganache: №252 Cake "Chocolate-coffee"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 199.4 g
unfinished
products
in kind
in solids
Sign up99.8573.22 73.11 
Chocolate glaze [Skurikhin]99.1 49.39 48.94 
Roasted hazelnut kernel97.5 38.76 37.79 
Flour, premium85.5 35.59 30.43 
Confectionery fat99.7 8.13 8.11 
Sign up97.4 4.84 4.72 
Raw egg yolk46.0 3.56 1.64 
Natural roasted coffee96.0 1.82 1.74 
Baking soda (E500(ii))50.0 0.18 0.089
Salt96.5 0.18 0.17 
Total206.75 
Output in finished product98.8 199.40 197.03 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.220 maximum
total sugar, %93.025-30 minimum
cocoa butter, %2.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %2.210-16 maximum
dairy fat, %0.015 maximum
total fat, %5225-40
milk solids not fat (MSNF), %0.0
proteins, %14
alcohol, %0.0
List of recipes

Recipe on №252 Cake "Chocolate-coffee" contained in handbooks:

calculations, forms, documents: