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 → №033 "Moscow Region" → No. 033 → Constructor ganache

Constructor ganache: №033 "Moscow Region"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 976.9 g
unfinished
products
in kind
in solids
Sign up99.85378.08 377.52 
Chocolate glaze [Skurikhin]99.1 246.93 244.70 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 183.60 135.87 
Strawberry cooking69.0 121.41 83.77 
Glucose-protein concentrate80.0 55.76 44.61 
Sign up84.0 30.36 25.50 
Alcohol—  3.04 —   
Vanilla essence—  0.46 —   
Total911.97 
Output in finished product91.3 976.90 891.91 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %8.720 maximum
total sugar, %666.825-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %39.915 maximum
total fat, %12325-40
milk solids not fat (MSNF), %38.1
proteins, %25
alcohol, %3.0
List of recipes

Recipe on №033 "Moscow Region" contained in handbooks:

calculations, forms, documents: