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 praline-based bodies → №138 "Theatrical" → No. 138 → Constructor ganache

Constructor ganache: №138 "Theatrical"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 553.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.1	197.02	195.25
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	105.70	78.22
Granulated sugar	99.85	63.51	63.42
Fruit in syrup	70.0	55.42	38.80
Powdered sugar	99.85	51.72	51.65
Sign up	97.5	35.80	34.90
Cocoa mass	97.4	31.80	30.97
Cocoa-butter [cocoa butter]	100.0	27.21	27.21
Alcohol	—	10.71	—
Cognac	—	7.14	—
Sign up	78.0	3.30	2.57
Lemon essence	—	0.16	—
Vanillin	—	0.11	—
Total			522.97
Output in finished product	91.9	553.40	508.85

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	8.1	20 maximum
total sugar, %	263.6	25-30 minimum
cocoa butter, %	41.6	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	15.0	10-16 maximum
dairy fat, %	8.8	15 maximum
total fat, %	140	25-40
milk solids not fat (MSNF), %	21.6
proteins, %	27
alcohol, %	12.7

List of recipes

Recipe on №138 "Theatrical" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: №138 "Theatrical"

Recipe on №138 "Theatrical" contained in handbooks:

calculations, forms, documents: