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 → №020 "Favorite" → No. 020 → Constructor ganache

Constructor ganache: №020 "Favorite"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 845 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	330.70	330.21
Chocolate glaze [Skurikhin]	99.1	304.30	301.56
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	160.60	118.84
Starch syrup	78.0	48.18	37.58
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	16.55	13.90
Sign up	—	9.77	—
Citric acid (E330)	91.2	1.05	0.96
Essence of rum	—	0.10	—
Vanilla essence	—	0.10	—
Total			803.04
Output in finished product	92.9	845.00	785.38

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	7.1	20 maximum
total sugar, %	574.2	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	26.8	15 maximum
total fat, %	130	25-40
milk solids not fat (MSNF), %	33.2
proteins, %	26
alcohol, %	9.6

List of recipes

Recipe on №020 "Favorite" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: №020 "Favorite"

Recipe on №020 "Favorite" contained in handbooks:

calculations, forms, documents: