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
Punch blotting syrup (in # 196) → the main → Constructor ganache

Constructor ganache: Punch blotting syrup (in # 196)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 194.9 g
unfinished
products
in kind
in solids
Sign up17.0 112.35 19.10 
Granulated sugar99.8550.87 50.79 
water—  31.53 —   
Cognac—  4.75 —   
Essence of rum—  0.19 —   
Total69.89 
Output in finished product35.0 194.90 68.22 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %65.020 maximum
total sugar, %49.525-30 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, %0.025-40
milk solids not fat (MSNF), %0.0
proteins, %0.0
alcohol, %1.5
List of recipes

Punch blotting syrup (in # 196) (the main) included in recipes:

№196 Cake "Punchy"No. 196

Recipe on Punch blotting syrup (in # 196) contained in handbooks:

calculations, forms, documents: