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 fruit bodies → №059 "Michurinskie" → No. 059 → Constructor ganache

Constructor ganache: №059 "Michurinskie"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 348.8 g
unfinished
products
in kind
in solids
Sign up99.85188.35 188.07 
Apricot puree10.0 150.69 15.07 
Chocolate glaze [Skurikhin]99.1 105.81 104.86 
Apple puree [GOST]10.0 18.81 1.88 
Fruit and berry cooking69.0 7.54 5.20 
Sign up91.2 0.37 0.34 
Essence—  0.16 —   
Paint red—  0.074—   
Total315.42 
Output in finished product88.5 348.80 308.79 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %11.520 maximum
total sugar, %248.325-30 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, %3625-40
milk solids not fat (MSNF), %0.0
proteins, %6.0
alcohol, %0.0
List of recipes

Recipe on №059 "Michurinskie" contained in handbooks:

calculations, forms, documents: