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 → Sweets with fillings between layers of waffles → №156 "Malchish-Kibalchish" → No. 156 → Constructor ganache

Constructor ganache: №156 "Malchish-Kibalchish"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 980.9 g
unfinished
products
in kind
in solids
Sign up99.1 319.06 316.19 
Granulated sugar99.85274.38 273.97 
Roasted cashew kernels [2]97.5 176.81 172.39 
Sheet wafers (in candy Marshmallows)95.5 83.93 80.15 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 42.69 35.86 
Sign up100.0 42.68 42.68 
Whole milk powder the weight ratio of fat 26%96.0 42.67 40.97 
Cocoa mass97.4 30.42 29.63 
Vanillin—  0.26 —   
Total991.82 
Output in finished product98.1 980.90 962.07 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.920 maximum
total sugar, %440.125-30 minimum
cocoa butter, %55.910-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %14.310-16 maximum
dairy fat, %44.915 maximum
total fat, %28625-40
milk solids not fat (MSNF), %29.6
proteins, %55
alcohol, %0.0
List of recipes

Recipe on №156 "Malchish-Kibalchish" contained in handbooks:

calculations, forms, documents: