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 → №025 "Youth" → No. 025 → Constructor ganache

Constructor ganache: №025 "Youth"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 882.7 g
unfinished
products
in kind
in solids
Sign up99.85436.97 436.32 
Chocolate glaze [Skurikhin]99.1 290.03 287.42 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 91.16 67.46 
Starch syrup78.0 58.52 45.65 
Puree fruit and berry varietal10.0 27.62 2.76 
Sign up—  7.37 —   
Essence of rum—  0.40 —   
Total839.61 
Output in finished product93.0 882.70 821.13 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %7.020 maximum
total sugar, %639.825-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %7.615 maximum
total fat, %10625-40
milk solids not fat (MSNF), %18.7
proteins, %20
alcohol, %7.2
List of recipes

Recipe on №025 "Youth" contained in handbooks:

calculations, forms, documents: