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 → Cakes → Mosoblkhleb cakes → Airy nut cake [Ivanteevka] → Recipe No. 1 → Constructor ganache

Constructor ganache: Airy nut cake [Ivanteevka]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 615.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	316.40	315.93
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	185.28	155.64
Raw egg white	12.0	79.21	9.51
Roasted kernels	97.5	55.60	54.21
water	—	55.13	—
Sign up	74.0	29.06	21.51
Vanilla powder	99.85	3.55	3.55
Cocoa powder [Skurikhin]	95.0	3.07	2.92
Cognac	—	0.42	—
Wine	—	0.30	—
Total			563.26
Output in finished product	84.7	615.50	521.57

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	15.3	20 maximum
total sugar, %	313.3	25-30 minimum
cocoa butter, %	0.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	2.3	10-16 maximum
dairy fat, %	143.9	15 maximum
total fat, %	171	25-40
milk solids not fat (MSNF), %	8.2
proteins, %	25
alcohol, %	0.2

List of recipes

Constructor ganache: Airy nut cake [Ivanteevka]

calculations, forms, documents: