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

Constructor ganache: Sponge cake with candied fruit of Vare cake

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 917.3 g
unfinished
products
in kind
in solids
Sign up27.0 463.26 125.08 
Granulated sugar99.85325.73 325.24 
Flour, premium85.5 254.39 217.50 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 44.46 37.35 
Potato starch80.0 27.91 22.33 
Sign up83.0 6.20 5.15 
Total732.65 
Output in finished product75.0 917.30 687.98 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %25.020 maximum
total sugar, %316.825-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %34.415 maximum
total fat, %8925-40
milk solids not fat (MSNF), %0.6
proteins, %82
alcohol, %0.0