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 → Butter cookies → №150 cookies "Golden Autumn" → No. 150 → Constructor ganache

Constructor ganache: №150 cookies "Golden Autumn"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 357.4 g
unfinished
products
in kind
in solids
Sign up85.5 193.44 165.39 
Powdered sugar99.8596.72 96.57 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 58.03 48.75 
Melange27.0 29.02 7.83 
Roasted kernels97.5 19.34 18.86 
Sign up74.0 9.67 7.16 
Burnt (raw)78.0 7.74 6.04 
Natural honey78.0 3.87 3.02 
Ammonium salt (E503(i))—  1.28 —   
Dry perfume100.0 1.16 1.16 
Sign up50.0 0.77 0.39 
Total355.16 
Output in finished product95.0 357.40 339.53 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %5.020 maximum
total sugar, %104.525-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %46.615 maximum
total fat, %6225-40
milk solids not fat (MSNF), %2.8
proteins, %29
alcohol, %0.0
List of recipes

Recipe on №150 cookies "Golden Autumn" contained in handbooks:

calculations, forms, documents: