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 → Biscuit → Sugar cookies → Sugar cookies from 1st grade flour → No. 053 cookies "Stream" → No. 053 → Constructor ganache

Constructor ganache: No. 053 cookies "Stream"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 496 g
unfinished
products
in kind
in solids
Sign up85.5 332.87 284.60 
Frying fat99.7 76.56 76.33 
Granulated sugar99.8573.23 73.12 
Melange27.0 26.63 7.19 
Corn starch87.0 21.30 18.53 
Sign up—  14.17 —   
Invert syrup [raw, 70%]70.0 11.65 8.16 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 6.66 4.93 
Semi-fat-free soy flour92.0 3.33 3.06 
Baking soda (E500(ii))50.0 2.46 1.23 
Sign up96.5 2.46 2.38 
Ammonium salt (E503(i))—  2.16 —   
Phosphatides98.5 1.13 1.11 
Vanilla essence—  1.00 —   
Total480.65 
Output in finished product95.5 496.00 473.68 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %4.520 maximum
total sugar, %90.025-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.615 maximum
total fat, %8425-40
milk solids not fat (MSNF), %1.4
proteins, %40
alcohol, %0.0
List of recipes

Recipe on No. 053 cookies "Stream" contained in handbooks:

calculations, forms, documents: