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

Constructor ganache: No. 113 cracker "Good luck"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 645.7 g
unfinished
products
in kind
in solids
Sign up85.5 592.30 506.42 
water—  135.63 —   
Margarine84.0 80.31 67.46 
Invert syrup [raw, 70%]70.0 24.09 16.87 
Frying fat99.7 22.09 22.02 
Sign up25.0 8.03 2.01 
Salt96.5 7.53 7.27 
Total622.04 
Output in finished product92.0 645.70 594.04 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %8.020 maximum
total sugar, %26.525-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %9025-40
milk solids not fat (MSNF), %0.0
proteins, %59
alcohol, %0.0