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 → # 277 "Theatrical fondant" → No. 277 → Constructor ganache

Constructor ganache: # 277 "Theatrical fondant"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 859.2 g
unfinished
products
in kind
in solids
Sign up99.85462.42 461.73 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 376.36 278.51 
Starch syrup78.0 50.24 39.18 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 9.57 8.04 
Vanillin—  0.16 —   
Total787.45 
Output in finished product90.0 859.20 773.28 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %10.020 maximum
total sugar, %680.925-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %39.415 maximum
total fat, %4025-40
milk solids not fat (MSNF), %77.6
proteins, %27
alcohol, %0.0
List of recipes

Recipe on # 277 "Theatrical fondant" contained in handbooks:

calculations, forms, documents: