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 → №29 iris "Mint" (Amateur) → No. 29 → Constructor ganache

Constructor ganache: №29 iris "Mint" (Amateur)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 165.4 g
unfinished
products
in kind
in solids
Sign up99.8584.00 83.87 
Starch syrup78.0 79.81 62.25 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 7.00 5.88 
water—  3.61 —   
Gelatin86.0 2.39 2.05 
Sign up91.2 1.76 1.60 
Dextrin95.0 1.49 1.41 
Glycerin [distilled glycerin] (E422)98.0 0.26 0.25 
Mint essence—  0.16 —   
Total157.32 
Output in finished product93.5 165.40 154.65 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.520 maximum
total sugar, %116.025-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %5.715 maximum
total fat, %6.025-40
milk solids not fat (MSNF), %0.1
proteins, %2.0
alcohol, %0.0
List of recipes

Recipe on №29 iris "Mint" (Amateur) contained in handbooks:

calculations, forms, documents: