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 → No. 186 cookies "Trausla" → No. 186 → Constructor ganache

Constructor ganache: No. 186 cookies "Trausla"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 483.5 g
unfinished
products
in kind
in solids
Sign up85.5 312.40 267.10 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 118.71 99.72 
Powdered sugar99.8587.16 87.03 
Fresh whole milk the weight ratio of fat 3.2%12.0 29.90 3.59 
Melange27.0 28.74 7.76 
Sign up70.0 23.43 16.40 
Vanilla powder99.851.91 1.90 
Salt96.5 1.09 1.06 
Baking soda (E500(ii))50.0 0.94 0.47 
Ammonium salt (E503(i))—  0.62 —   
Total485.02 
Output in finished product95.5 483.50 461.74 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %4.520 maximum
total sugar, %107.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %94.115 maximum
total fat, %10125-40
milk solids not fat (MSNF), %4.2
proteins, %36
alcohol, %0.0
List of recipes

Recipe on No. 186 cookies "Trausla" contained in handbooks:

calculations, forms, documents: