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 → Waffles → # 230 Waffles Space → No. 230 → Constructor ganache

Constructor ganache: # 230 Waffles Space

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 228.9 g
unfinished
products
in kind
in solids
Sign up99.8567.64 67.53 
Flour, premium85.5 62.20 53.18 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 38.89 28.78 
Whole milk powder95.0 24.35 23.13 
Coconut oil100.0 23.67 23.67 
Sign up97.4 15.56 15.15 
Confectionery fat99.7 9.81 9.78 
Raw egg yolk46.0 6.22 2.86 
Vanilla essence—  0.34 —   
Baking soda (E500(ii))50.0 0.31 0.16 
Sign up96.5 0.31 0.30 
Total224.55 
Output in finished product94.2 228.90 215.56 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %5.820 maximum
total sugar, %95.925-30 minimum
cocoa butter, %7.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %7.310-16 maximum
dairy fat, %9.015 maximum
total fat, %5125-40
milk solids not fat (MSNF), %24.2
proteins, %18
alcohol, %0.0
List of recipes

Recipe on # 230 Waffles Space contained in handbooks:

calculations, forms, documents: