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 → №018 "Swallow" → No. 018 → Constructor ganache

Constructor ganache: №018 "Swallow"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 385.5 g
unfinished
products
in kind
in solids
Sign up99.85173.47 173.21 
Chocolate glaze [Skurikhin]99.1 97.43 96.55 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 84.24 62.33 
Starch syrup78.0 25.27 19.71 
Mandarin cooking69.0 9.39 6.48 
Sign up95.0 2.80 2.66 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 2.78 2.34 
Essence tangerine—  0.13 —   
Total363.28 
Output in finished product92.0 385.50 354.57 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %8.020 maximum
total sugar, %277.625-30 minimum
cocoa butter, %0.410-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %2.210-16 maximum
dairy fat, %9.315 maximum
total fat, %4325-40
milk solids not fat (MSNF), %17.3
proteins, %11
alcohol, %0.0
List of recipes

Recipe on №018 "Swallow" contained in handbooks:

calculations, forms, documents: