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 → Milk candy → №285 "Baby" → No. 285 → Constructor ganache

Constructor ganache: №285 "Baby"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 723.3 g
unfinished
products
in kind
in solids
Sign up74.0 343.51 254.20 
Granulated sugar99.85218.42 218.10 
Starch syrup78.0 184.64 144.02 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 78.79 66.19 
Vanillin—  0.33 —   
Total682.50 
Output in finished product92.0 723.30 665.44 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %8.020 maximum
total sugar, %477.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %92.115 maximum
total fat, %9325-40
milk solids not fat (MSNF), %71.4
proteins, %25
alcohol, %0.0
List of recipes

Recipe on №285 "Baby" contained in handbooks:

calculations, forms, documents: