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 Exotic (curly) [Serpukhov] → Recipe No. 1 → Constructor ganache

Constructor ganache: Cake Exotic (curly) [Serpukhov]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 263.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	20.0	122.71	24.54
Granulated sugar	99.85	59.88	59.79
Melange	27.0	31.55	8.52
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	27.87	23.41
Water	—	17.99	—
Sign up	85.5	15.33	13.11
Fresh whole milk the weight ratio of fat 3.2%	12.0	11.80	1.42
Potato starch	80.0	3.79	3.03
Cocoa powder [Skurikhin]	95.0	1.31	1.25
Cognac or dessert wine	—	1.31	—
Sign up	78.0	0.56	0.44
Vanilla powder	99.85	0.25	0.25
Essence	—	0.21	—
Cognac	—	0.083	—
Agar (E406)	85.0	0.056	0.048
Sign up	—	0.052	—
Wine	—	0.030	—
Citric acid (E330)	98.0	0.011	0.011
Dye	—	0.005	—
Total			135.81
Output in finished product	48.0	263.30	126.44

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	52.0	20 maximum
total sugar, %	57.3	25-30 minimum
cocoa butter, %	0.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.0	10-16 maximum
dairy fat, %	21.8	15 maximum
total fat, %	26	25-40
milk solids not fat (MSNF), %	1.4
proteins, %	6.0
alcohol, %	0.2

List of recipes

Constructor ganache: Cake Exotic (curly) [Serpukhov]

calculations, forms, documents: