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 → Combined body sweets (puff) → №177 "Exhibition" → No. 177 → Constructor ganache

Constructor ganache: №177 "Exhibition"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 212.6 g
unfinished
products
in kind
in solids
Sign up72.0 70.33 50.64 
Granulated sugar99.8569.46 69.36 
Chocolate glaze [Skurikhin]99.1 64.98 64.39 
water—  12.33 —   
Alcohol—  5.41 —   
Sign up—  5.41 —   
Agar (E406)85.0 0.75 0.64 
Blackcurrant essence—  0.052—   
Total185.02 
Output in finished product84.3 212.60 179.29 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %15.720 maximum
total sugar, %97.525-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %2225-40
milk solids not fat (MSNF), %0.0
proteins, %3.0
alcohol, %5.2
List of recipes

Recipe on №177 "Exhibition" contained in handbooks:

calculations, forms, documents: