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

Constructor ganache: Creamy cream (in No. 39)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 603 g
unfinished
products
in kind
in solids
Sign up84.0 313.19 263.08 
Powdered sugar99.85167.04 166.79 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 125.28 92.71 
Cherry liqueur40.0 7.31 2.92 
Vanilla powder99.853.14 3.13 
Total528.63 
Output in finished product86.0 603.00 518.58 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %14.020 maximum
total sugar, %237.825-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %264.015 maximum
total fat, %26425-40
milk solids not fat (MSNF), %30.4
proteins, %10
alcohol, %0.0