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 → Unglazed sweets → Sweets made from praline masses, such as pralines and based on confectionery fat → No. 260 "Sports" → No. 260 → Constructor ganache

Constructor ganache: No. 260 "Sports"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 509.1 g
unfinished
products
in kind
in solids
Sign up99.85230.32 229.97 
Confectionery fat99.7 106.10 105.78 
Whole milk powder the weight ratio of fat 26%96.0 68.63 65.88 
Unfat fried soy flour94.0 53.13 49.94 
Raw cashew kernels94.0 35.47 33.34 
Sign up95.0 26.56 25.23 
Vanilla essence—  0.35 —   
Essence of rum—  0.18 —   
Total510.14 
Output in finished product98.0 509.10 498.92 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %2.020 maximum
total sugar, %254.325-30 minimum
cocoa butter, %3.910-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %20.810-16 maximum
dairy fat, %17.415 maximum
total fat, %14125-40
milk solids not fat (MSNF), %47.0
proteins, %29
alcohol, %0.0
List of recipes

Recipe on No. 260 "Sports" contained in handbooks:

calculations, forms, documents: