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 → №293 "Chocolate set" → No. 293_ 22 ℃ fruit filling → Constructor ganache

Constructor ganache: №293 "Chocolate set"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 949.7 g
unfinished
products
in kind
in solids
Sign up99.1 582.79 577.55 
Granulated sugar99.85258.69 258.30 
Apricot puree10.0 103.47 10.35 
Blackcurrant podvarka69.0 51.73 35.69 
Berry tincture in alcohol—  25.87 —   
Total881.89 
Output in finished product90.3 949.70 857.20 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %9.720 maximum
total sugar, %563.525-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %19525-40
milk solids not fat (MSNF), %0.0
proteins, %28
alcohol, %0.0
List of recipes

Recipe on №293 "Chocolate set" contained in handbooks:

calculations, forms, documents: