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. 149 cookies "Sunrise"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 217.6 g
unfinished
products
in kind
in solids
Sign up85.5 115.78 98.99 
Powdered sugar99.8550.94 50.87 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 41.68 35.01 
Walnut kernel (raw)94.0 18.52 17.41 
Melange27.0 13.89 3.75 
Sign up74.0 6.95 5.14 
Natural honey78.0 2.32 1.81 
Ammonium salt (E503(i))—  0.76 —   
Vanilla powder99.850.69 0.69 
Baking soda (E500(ii))50.0 0.58 0.29 
Total213.96 
Output in finished product94.0 217.60 204.54 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.020 maximum
total sugar, %57.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %33.415 maximum
total fat, %4425-40
milk solids not fat (MSNF), %2.0
proteins, %18
alcohol, %0.0