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 semi-finished products → Baked semi-finished products → Sand semi-finished products → No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17 → basic recipe → Constructor ganache

Constructor ganache: No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 884.6 g
unfinished
products
in kind
in solids
Sign up85.5 431.43 368.87 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 239.68 201.33 
Granulated sugar99.85159.79 159.55 
Roasted cashew kernels [2]97.5 79.89 77.89 
Melange27.0 55.92 15.10 
Sign up95.0 47.94 45.54 
Essence—  1.59 —   
Salt96.5 1.59 1.54 
Ammonium carbonic (E503(i))—  0.40 —   
Baking soda (E500(ii))50.0 0.40 0.20 
Total870.02 
Output in finished product95.5 884.60 844.79 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %4.520 maximum
total sugar, %168.525-30 minimum
cocoa butter, %7.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %37.210-16 maximum
dairy fat, %192.015 maximum
total fat, %24625-40
milk solids not fat (MSNF), %3.5
proteins, %74
alcohol, %0.0
List of recipes

No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17 (basic recipe) included in recipes:

№120 Cake "Leaf fall"recipe number 1
№120 Cake "Leaf fall"recipe number 2
Cake Russian field [Kashira]Recipe No. 1

Recipe on No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17 contained in handbooks:

calculations, forms, documents: