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 → Fondant candy → # 273 "Plum Blossom" → No. 273 → Constructor ganache

Constructor ganache: # 273 "Plum Blossom"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 896.8 g
unfinished
products
in kind
in solids
Sign up99.85643.02 642.06 
water—  187.72 —   
Plum podvarka69.0 100.89 69.62 
Starch syrup78.0 80.38 62.70 
Unfat soy flour92.0 30.71 28.25 
Sign up84.0 13.36 11.22 
Alcohol—  7.34 —   
Citric acid (E330)91.2 2.02 1.84 
Plum essence—  0.39 —   
Total815.69 
Output in finished product89.5 896.80 802.64 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %10.520 maximum
total sugar, %734.525-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %1725-40
milk solids not fat (MSNF), %0.0
proteins, %11
alcohol, %7.2
List of recipes

Recipe on # 273 "Plum Blossom" contained in handbooks:

calculations, forms, documents: