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 → №191в biscuits "Shells" → No. 191v → Constructor ganache

Constructor ganache: №191в biscuits "Shells"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 42.4 g
unfinished
products
in kind
in solids
Sign up85.5 16.59 14.19 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 11.27 9.47 
Fruit filling74.0 7.59 5.61 
Chocolate glaze [Skurikhin]99.1 6.76 6.70 
Powdered sugar99.854.85 4.84 
Sign up12.0 3.79 0.45 
Cocoa-butter [cocoa butter]100.0 0.28 0.28 
Lemon essence—  0.093—   
Total41.54 
Output in finished product93.3 42.40 39.55 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.720 maximum
total sugar, %13.325-30 minimum
cocoa butter, %0.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %8.915 maximum
total fat, %1225-40
milk solids not fat (MSNF), %0.2
proteins, %2.5
alcohol, %0.0
List of recipes

№191в biscuits "Shells" (No. 191v) included in recipes:

No. 191 cookies "Dessert set", mixNo. 191

Recipe on №191в biscuits "Shells" contained in handbooks:

calculations, forms, documents: