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 → Cake Azhur [Pavlovsky Posad] → Recipe No. 1 → Constructor ganache

Constructor ganache: Cake Azhur [Pavlovsky Posad]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 772.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	288.49	288.06
Chicken eggs [chicken egg] [2]	27.0	282.24	76.20
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	123.24	103.52
Flour, premium	85.5	97.67	83.50
Water	—	83.55	—
Sign up	95.0	48.17	45.77
Fresh whole milk the weight ratio of fat 3.2%	12.0	37.44	4.49
Cognac or dessert wine	—	6.82	—
Starch syrup	78.0	1.46	1.14
Vanilla powder	99.85	0.48	0.48
Sign up	—	0.27	—
Essence	—	0.034	—
Cognac	—	0.033	—
Wine	—	0.010	—
Total			603.17
Output in finished product	72.7	772.60	561.55

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	27.3	20 maximum
total sugar, %	275.8	25-30 minimum
cocoa butter, %	6.7	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	35.9	10-16 maximum
dairy fat, %	95.8	15 maximum
total fat, %	135	25-40
milk solids not fat (MSNF), %	4.8
proteins, %	57
alcohol, %	0.9

List of recipes

Constructor ganache: Cake Azhur [Pavlovsky Posad]

calculations, forms, documents: