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 → Iris → No. 18 Iris "Coffee" (Amateur) → No. 18 → Constructor ganache

Constructor ganache: No. 18 Iris "Coffee" (Amateur)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 351.9 g
unfinished
products
in kind
in solids
Sign up78.0 149.42 116.54 
Granulated sugar99.85143.64 143.42 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 52.74 39.03 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 28.66 24.07 
water—  6.90 —   
Sign up98.0 4.98 4.88 
Gelatin86.0 4.57 3.93 
Dextrin95.0 2.84 2.70 
Glycerin [distilled glycerin] (E422)98.0 0.49 0.48 
Iris essence—  0.15 —   
Sign up—  0.074—   
Total335.06 
Output in finished product93.5 351.90 329.03 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.520 maximum
total sugar, %232.825-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %27.715 maximum
total fat, %2925-40
milk solids not fat (MSNF), %11.3
proteins, %8.5
alcohol, %0.0
List of recipes

Recipe on No. 18 Iris "Coffee" (Amateur) contained in handbooks:

calculations, forms, documents: