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 → Carousel cake [Voskresensk] → Recipe No. 1 → Constructor ganache

Constructor ganache: Carousel cake [Voskresensk]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 175.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.1	46.77	46.35
Granulated sugar	99.85	35.83	35.77
Jam	72.0	27.51	19.81
Melange	27.0	24.87	6.72
Flour, premium	85.5	23.88	20.42
Sign up	—	13.80	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	11.03	9.27
Almond paste	94.0	3.49	3.28
Cream "Carmona"	96.0	1.77	1.70
Fresh whole milk the weight ratio of fat 3.2%	12.0	1.64	0.20
Sign up	80.0	0.99	0.80
Cognac or dessert wine	—	0.57	—
Essence	—	0.25	—
Vanilla powder	99.85	0.035	0.035
Essence of rum	—	0.023	—
Sign up	—	0.007	—
Wine	—	0.007	—
Total			144.33
Output in finished product	76.7	175.40	134.52

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	23.3	20 maximum
total sugar, %	73.4	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	8.5	15 maximum
total fat, %	27	25-40
milk solids not fat (MSNF), %	0.3
proteins, %	7.5
alcohol, %	0.1

List of recipes

Constructor ganache: Carousel cake [Voskresensk]

calculations, forms, documents: