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: No. 267 "Milk and Honey"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 832.6 g
unfinished
products
in kind
in solids
Sign up99.85493.78 493.04 
Starch syrup78.0 142.21 110.92 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 104.75 77.52 
Natural honey78.0 73.18 57.08 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 29.18 24.51 
Total763.08 
Output in finished product90.0 832.60 749.34 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %10.020 maximum
total sugar, %656.725-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %32.515 maximum
total fat, %3325-40
milk solids not fat (MSNF), %22.0
proteins, %8.0
alcohol, %0.0