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 → №157 "Melody" → No. 157 → Constructor ganache

Constructor ganache: №157 "Melody"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 160 g
unfinished
products
in kind
in solids
Sign up99.1 65.52 64.93 
Powdered sugar99.8548.56 48.49 
Cocoa-butter [cocoa butter]100.0 16.49 16.49 
Whole milk powder the weight ratio of fat 26%96.0 12.32 11.83 
Sheet wafers (in candy Marshmallows)95.5 10.48 10.01 
Sign up99.7 5.55 5.53 
Cocoa mass97.4 4.64 4.52 
Alcohol—  1.30 —   
Phosphatide concentrates98.5 0.0880.087
Vanilla essence—  0.086—   
Total161.89 
Output in finished product98.1 160.00 157.03 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.920 maximum
total sugar, %82.425-30 minimum
cocoa butter, %18.210-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %2.210-16 maximum
dairy fat, %3.115 maximum
total fat, %4925-40
milk solids not fat (MSNF), %8.4
proteins, %6.5
alcohol, %1.3
List of recipes

Recipe on №157 "Melody" contained in handbooks:

calculations, forms, documents: