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 → Caramel → Caramel with chocolate-nut fillings → No. 276 Caramel "Wave", wrapped → No. 276 → Constructor ganache

Constructor ganache: No. 276 Caramel "Wave", wrapped

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 845.7 g
unfinished
products
in kind
in solids
Sign up99.85446.01 445.34 
Starch syrup78.0 222.40 173.47 
Powdered sugar99.85131.36 131.16 
Cocoa mass97.4 42.21 41.11 
Roasted cashew kernels [2]97.5 34.34 33.48 
Sign up100.0 17.85 17.85 
Vanilla essence—  0.85 —   
Total842.42 
Output in finished product97.5 845.70 824.73 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %2.520 maximum
total sugar, %659.125-30 minimum
cocoa butter, %37.710-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %20.110-16 maximum
dairy fat, %0.015 maximum
total fat, %5425-40
milk solids not fat (MSNF), %0.0
proteins, %11
alcohol, %0.0
List of recipes

Recipe on No. 276 Caramel "Wave", wrapped contained in handbooks:

calculations, forms, documents: