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 → Sets of sweets → №290 "Jubilee" → view No. 1 → Constructor ganache

Constructor ganache: №290 "Jubilee"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 221.4 g
unfinished
products
in kind
in solids
Sign up74.0 86.52 64.03 
Chocolate glaze [Skurikhin]99.1 85.96 85.19 
Granulated sugar99.8549.10 49.03 
water—  19.87 —   
Cognac—  8.65 —   
Sign up98.0 7.21 7.07 
Dried almond kernel96.0 5.71 5.48 
Vanillin—  0.029—   
Total with sanitary waste210.79 
Sign up100.0 6.45 6.45 
Total without sanitary waste204.34 
Output in finished product89.1 221.40 197.31 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %10.920 maximum
total sugar, %134.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %7.215 maximum
total fat, %4025-40
milk solids not fat (MSNF), %17.5
proteins, %12
alcohol, %2.8
List of recipes

№290 "Jubilee" (view No. 1) included in recipes:

№290 "Jubilee"No. 290 set

Recipe on №290 "Jubilee" contained in handbooks:

calculations, forms, documents: