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 → Bird's milk cake [Podolsk] → Recipe No. 1 → Constructor ganache

Constructor ganache: Bird's milk cake [Podolsk]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 759.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	236.94	236.58
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	118.14	99.24
Chocolate glaze [Skurikhin]	99.1	110.75	109.75
Starch syrup	78.0	93.32	72.79
Flour, premium	85.5	66.45	56.82
Sign up	—	59.67	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	57.51	42.55
Margarine	84.0	50.30	42.25
Melange	27.0	35.47	9.58
Raw egg white	12.0	33.55	4.03
Sign up	85.0	2.60	2.21
Citric acid (E330)	98.0	1.98	1.94
Citrus essence	—	1.33	—
Total			677.74
Output in finished product	83.0	759.90	630.98

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	17.0	20 maximum
total sugar, %	339.7	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, %	95.3	15 maximum
total fat, %	174	25-40
milk solids not fat (MSNF), %	12.9
proteins, %	24
alcohol, %	0.0

List of recipes

Constructor ganache: Bird's milk cake [Podolsk]

calculations, forms, documents: