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. 201 "Oatmeal with jam" cookies → No. 201 → Constructor ganache

Constructor ganache: No. 201 "Oatmeal with jam" cookies

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 933.1 g
unfinished
products
in kind
in solids
Sign up85.5 323.71 276.77 
Granulated sugar99.85300.58 300.13 
Margarine84.0 153.53 128.97 
Oat flour85.5 138.73 118.61 
Apple jam66.0 83.23 54.93 
Sign up—  69.54 —   
Dry milk cheese whey the weight ratio of fat 2%95.0 29.13 27.68 
Baking soda (E500(ii))50.0 4.63 2.31 
Salt96.5 3.70 3.57 
Cinnamon100.0 0.69 0.69 
Total913.66 
Output in finished product94.0 933.10 877.11 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.020 maximum
total sugar, %366.225-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.615 maximum
total fat, %13325-40
milk solids not fat (MSNF), %26.0
proteins, %52
alcohol, %0.0
List of recipes

Recipe on No. 201 "Oatmeal with jam" cookies contained in handbooks:

calculations, forms, documents: