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 → Dragee → Dragee jelly → №018 Dragee "Dream" → Recipe for 1st knurling → Constructor ganache

Constructor ganache: Recipe for 1st knurling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 271.4 g
unfinished
products
in kind
in solids
Sign up99.85167.82 167.57 
Powdered sugar99.8541.96 41.90 
Starch syrup78.0 34.58 26.97 
water—  25.60 —   
Agar (E406)85.0 4.30 3.65 
Sign up—  1.16 —   
Citric acid (E330)98.0 0.87 0.85 
Total240.94 
Output in finished product88.0 271.40 238.83 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %12.020 maximum
total sugar, %222.125-30 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, %0.125-40
milk solids not fat (MSNF), %0.0
proteins, %0.1
alcohol, %0.0
List of recipes

№018 Dragee "Dream" (Recipe for 1st knurling) included in recipes:

№018 Dragee "Dream"Recipe for 2nd knurling
№018 Dragee "Dream"Glossing recipe
№018 Dragee "Dream"Coating recipe

Recipe on №018 Dragee "Dream" (Recipe for 1st knurling) contained in handbooks:

calculations, forms, documents: