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 → No. 286 "Creamy toffee" (at the IPE) → No. 286 → Constructor ganache

Constructor ganache: No. 286 "Creamy toffee" (at the IPE)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 422.6 g
unfinished
products
in kind
in solids
Sign up74.0 216.47 160.19 
Granulated sugar99.85159.26 159.02 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 49.60 41.66 
Starch syrup78.0 48.58 37.89 
Vanillin—  0.11 —   
Total398.76 
Output in finished product92.0 422.60 388.79 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %8.020 maximum
total sugar, %293.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %58.015 maximum
total fat, %5825-40
milk solids not fat (MSNF), %45.0
proteins, %16
alcohol, %0.0
List of recipes

Recipe on No. 286 "Creamy toffee" (at the IPE) contained in handbooks:

calculations, forms, documents: