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 → №188 cookies "Youth" → No. 188 → Constructor ganache

Constructor ganache: №188 cookies "Youth"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 90.2 g
unfinished
products
in kind
in solids
Sign up99.8549.75 49.67 
Flour, premium85.5 37.13 31.74 
Melange27.0 30.07 8.12 
Essence—  0.11 —   
Total89.54 
Output in finished product94.5 90.20 85.24 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %5.520 maximum
total sugar, %48.025-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %4.025-40
milk solids not fat (MSNF), %0.0
proteins, %7.5
alcohol, %0.0
List of recipes

Recipe on №188 cookies "Youth" contained in handbooks:

calculations, forms, documents: