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 Bride [Noginsk] → Recipe No. 1 → Constructor ganache

Constructor ganache: Cake Bride [Noginsk]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 173.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	70.62	70.51
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	47.06	39.53
Starch syrup	78.0	18.51	14.44
Water	—	11.84	—
Melange	27.0	11.77	3.18
Sign up	74.0	11.41	8.44
Fresh whole milk the weight ratio of fat 3.2%	12.0	9.76	1.17
Raw egg white	12.0	8.95	1.07
Flour, premium	85.5	5.72	4.89
Potato starch	80.0	1.41	1.13
Sign up	85.0	0.52	0.44
Citric acid (E330)	98.0	0.39	0.39
Citrus essence	—	0.26	—
Vanilla powder	99.85	0.26	0.25
Essence	—	0.071	—
Sign up	—	0.044	—
Wine	—	0.044	—
Total			145.44
Output in finished product	77.2	173.20	133.66

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	22.8	20 maximum
total sugar, %	79.1	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, %	36.9	15 maximum
total fat, %	38	25-40
milk solids not fat (MSNF), %	3.6
proteins, %	4.0
alcohol, %	0.0

List of recipes

Constructor ganache: Cake Bride [Noginsk]

calculations, forms, documents: