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. 185l "Yuzhnoye" cookies

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 383.5 g
unfinished
products
in kind
in solids
Sign up99.85250.62 250.24 
Raw egg white12.0 89.57 10.75 
Dried almond kernel96.0 89.51 85.93 
Flour, premium85.5 23.86 20.40 
Cocoa powder [Skurikhin]95.0 11.94 11.35 
Total378.67 
Output in finished product94.0 383.50 360.49 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.020 maximum
total sugar, %244.625-30 minimum
cocoa butter, %1.710-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %9.110-16 maximum
dairy fat, %0.015 maximum
total fat, %4825-40
milk solids not fat (MSNF), %0.0
proteins, %30
alcohol, %0.0