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 → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → No. 037 "Black-fruited mountain ash" → No. 037 → Constructor ganache

Constructor ganache: No. 037 "Black-fruited mountain ash"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 362.4 g
unfinished
products
in kind
in solids
Sign up99.85242.85 242.49 
Chocolate glaze [Skurikhin]99.1 91.36 90.54 
Chokeberry puree10.0 32.39 3.24 
Alcohol—  10.76 —   
Citric acid (E330)91.2 0.27 0.25 
Total336.51 
Output in finished product91.0 362.40 329.78 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %9.020 maximum
total sugar, %280.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %3125-40
milk solids not fat (MSNF), %0.0
proteins, %4.5
alcohol, %10.5
List of recipes

Recipe on No. 037 "Black-fruited mountain ash" contained in handbooks:

calculations, forms, documents: