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 → Fondant candy → №268 "Forget-me-not" → No. 268 → Constructor ganache

Constructor ganache: №268 "Forget-me-not"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 821.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	520.62	519.84
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	147.15	108.89
Starch syrup	78.0	145.57	113.55
Cognac	—	11.86	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	10.02	8.42
Sign up	95.0	4.48	4.26
Vanilla essence	—	0.65	—
Total			754.96
Output in finished product	89.9	821.30	738.35

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	10.1	20 maximum
total sugar, %	649.4	25-30 minimum
cocoa butter, %	0.7	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	3.5	10-16 maximum
dairy fat, %	20.4	15 maximum
total fat, %	22	25-40
milk solids not fat (MSNF), %	30.3
proteins, %	12
alcohol, %	3.9

List of recipes

Recipe on №268 "Forget-me-not" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Constructor ganache: №268 "Forget-me-not"

Recipe on №268 "Forget-me-not" contained in handbooks:

calculations, forms, documents: