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

Constructor ganache: №229 "Flight"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 104.5 g
unfinished
products
in kind
in solids
Sign up99.8547.52 47.45 
Fat glaze99.0 26.42 26.15 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 23.08 17.08 
Starch syrup78.0 6.92 5.40 
Cocoa powder [Skurikhin]95.0 2.82 2.68 
Sign up92.0 1.13 1.04 
Essence of rum—  0.048—   
Total99.79 
Output in finished product93.3 104.50 97.50 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.720 maximum
total sugar, %74.125-30 minimum
cocoa butter, %0.410-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %2.210-16 maximum
dairy fat, %1.915 maximum
total fat, %1225-40
milk solids not fat (MSNF), %4.7
proteins, %4.0
alcohol, %0.0