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 liqueur bodies → №081 "Lunar" → No. 081 → Constructor ganache

Constructor ganache: №081 "Lunar"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 887.4 g
unfinished
products
in kind
in solids
Sign up99.85328.09 327.60 
Chocolate glaze [Skurikhin]99.1 269.54 267.11 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 218.72 161.86 
water—  59.63 —   
Strawberry cooking69.0 21.88 15.09 
Sign up69.0 15.85 10.93 
Essence strawberry—  0.19 —   
Total782.59 
Output in finished product85.7 887.40 760.68 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %14.320 maximum
total sugar, %588.325-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %18.215 maximum
total fat, %10925-40
milk solids not fat (MSNF), %44.6
proteins, %28
alcohol, %0.0
List of recipes

Recipe on №081 "Lunar" contained in handbooks:

calculations, forms, documents: