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 → №205 "Strawberries in alcohol-I in chocolate" → No. 205 → Constructor ganache

Constructor ganache: №205 "Strawberries in alcohol-I in chocolate"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 441.9 g
unfinished
products
in kind
in solids
Sign up99.1 172.52 170.97 
Granulated sugar99.85147.42 147.20 
Strawberries removed from alcohol13.0 75.79 9.85 
Water—  43.75 —   
Chocolate semi-finished product99.3 31.55 31.33 
Sign up78.0 18.43 14.37 
Berry tincture in alcohol—  3.02 —   
Paint red—  0.10 —   
Total373.72 
Output in finished product81.2 441.90 358.77 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %18.820 maximum
total sugar, %241.525-30 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, %6825-40
milk solids not fat (MSNF), %0.0
proteins, %10.0
alcohol, %0.0
List of recipes

Recipe on №205 "Strawberries in alcohol-I in chocolate" contained in handbooks:

calculations, forms, documents: