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 → # 274 "Creamy Fudge" → Pink variety → Constructor ganache

Constructor ganache: # 274 "Creamy Fudge"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 899.2 g
unfinished
products
in kind
in solids
Sign up74.0 476.66 352.73 
Granulated sugar99.85385.94 385.36 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 86.88 72.98 
Starch syrup78.0 37.24 29.05 
Paint red—  0.31 —   
Sign up—  0.25 —   
Total840.11 
Output in finished product91.0 899.20 818.27 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %9.020 maximum
total sugar, %650.925-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %109.615 maximum
total fat, %11025-40
milk solids not fat (MSNF), %98.6
proteins, %34
alcohol, %0.0
List of recipes

# 274 "Creamy Fudge" (Pink variety) included in recipes:

# 274 "Creamy Fudge"No. 274 set

Recipe on # 274 "Creamy Fudge" contained in handbooks:

calculations, forms, documents: