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 → Eastern sweets → like caramel → No. 009 Sesame Kozinak → No. 009 → Constructor ganache

Constructor ganache: No. 009 Sesame Kozinak

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 385.3 g
unfinished
products
in kind
in solids
Sign up97.5 203.40 198.31 
Granulated sugar99.85130.46 130.27 
Starch syrup78.0 65.27 50.91 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 2.20 1.84 
Vanillin—  0.077—   
Total381.34 
Output in finished product96.0 385.30 369.89 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %4.020 maximum
total sugar, %157.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %1.815 maximum
total fat, %10225-40
milk solids not fat (MSNF), %0.0
proteins, %40
alcohol, %0.0
List of recipes

Recipe on No. 009 Sesame Kozinak contained in handbooks:

calculations, forms, documents: