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: №002 Puffed rice grains in sugar "Sun"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 522.7 g
unfinished
products
in kind
in solids
Sign up99.85363.28 362.73 
Puffed rice92.0 169.09 155.57 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 13.07 10.98 
Essence—  0.52 —   
Total529.27 
Output in finished product96.5 522.70 504.41 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %3.520 maximum
total sugar, %345.825-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %10.315 maximum
total fat, %1125-40
milk solids not fat (MSNF), %0.2
proteins, %10
alcohol, %0.0