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 → Fruits, berries, candied fruits in chocolate → №197 "Cherry plum in alcohol in chocolate" → No. 197 → Constructor ganache

Constructor ganache: №197 "Cherry plum in alcohol in chocolate"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 229.3 g
unfinished
products
in kind
in solids
Sign up99.1 80.10 79.38 
Cherry plum taken out of alcohol25.0 64.51 16.13 
Granulated sugar99.8564.11 64.01 
Water—  19.03 —   
Chocolate semi-finished product99.3 14.04 13.94 
Sign up78.0 8.01 6.25 
Berry tincture in alcohol—  2.42 —   
Total179.71 
Output in finished product75.4 229.30 172.88 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %24.620 maximum
total sugar, %107.725-30 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, %3125-40
milk solids not fat (MSNF), %0.0
proteins, %4.5
alcohol, %0.0
List of recipes

Recipe on №197 "Cherry plum in alcohol in chocolate" contained in handbooks:

calculations, forms, documents: