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 → №146 cookies "Bars" → No. 146 → Constructor ganache

Constructor ganache: №146 cookies "Bars"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 935.5 g
unfinished
products
in kind
in solids
Sign up85.5 331.42 283.36 
Powdered sugar99.85208.45 208.13 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 198.84 167.03 
Chocolate glaze [Skurikhin]99.1 168.94 167.42 
Melange27.0 99.41 26.84 
Sign up97.5 67.23 65.54 
Cocoa-butter [cocoa butter]100.0 16.66 16.66 
Cocoa mass97.4 13.60 13.24 
Citrus essence—  1.67 —   
Baking soda (E500(ii))50.0 0.66 0.33 
Sign up—  0.19 —   
Total948.57 
Output in finished product96.5 935.50 903.04 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %3.520 maximum
total sugar, %283.025-30 minimum
cocoa butter, %22.210-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %6.310-16 maximum
dairy fat, %156.215 maximum
total fat, %29125-40
milk solids not fat (MSNF), %2.8
proteins, %67
alcohol, %0.0
List of recipes

Recipe on №146 cookies "Bars" contained in handbooks:

calculations, forms, documents: