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 → Sweets with milk bodies → №072 "Magnolia" → No. 072 → Constructor ganache

Constructor ganache: №072 "Magnolia"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 298.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	74.0	97.52	72.16
Granulated sugar	99.85	86.87	86.74
Chocolate glaze [Skurikhin]	99.1	81.53	80.79
Starch syrup	78.0	26.05	20.32
Mandarin cooking	69.0	23.51	16.22
Sign up	—	1.16	—
Citric acid (E330)	91.2	0.24	0.22
Citrus essence	—	0.17	—
Total			276.45
Output in finished product	90.3	298.60	269.54

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	9.7	20 maximum
total sugar, %	202.5	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, %	8.2	15 maximum
total fat, %	36	25-40
milk solids not fat (MSNF), %	19.9
proteins, %	11
alcohol, %	1.1

List of recipes

Recipe on №072 "Magnolia" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: №072 "Magnolia"

Recipe on №072 "Magnolia" contained in handbooks:

calculations, forms, documents: