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. 262 "Minx" → No. 262 → Constructor ganache

Constructor ganache: No. 262 "Minx"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 479.5 g
unfinished
products
in kind
in solids
Sign up99.85243.90 243.54 
Confectionery fat99.7 126.73 126.35 
Wheat flour 1s85.5 52.30 44.71 
Whole milk powder the weight ratio of fat 26%96.0 47.82 45.90 
Cocoa powder [Skurikhin]95.0 19.13 18.17 
Sign up—  0.36 —   
Almond essence—  0.058—   
Total478.67 
Output in finished product97.6 479.50 468.14 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %2.420 maximum
total sugar, %257.725-30 minimum
cocoa butter, %2.810-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %15.010-16 maximum
dairy fat, %12.215 maximum
total fat, %13925-40
milk solids not fat (MSNF), %32.7
proteins, %21
alcohol, %0.0
List of recipes

Recipe on No. 262 "Minx" contained in handbooks:

calculations, forms, documents: