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 fondant → №038 Chocolate dragee "Autumn" → 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 551.3 g
unfinished
products
in kind
in solids
Sign up99.85308.60 308.14 
Powdered sugar99.8599.95 99.80 
Blackcurrant podvarka69.0 89.75 61.93 
water—  45.45 —   
Starch syrup78.0 30.43 23.74 
Sign up95.0 25.03 23.78 
Citric acid (E330)98.0 2.48 2.43 
Essence—  1.45 —   
Total519.81 
Output in finished product93.0 551.30 512.71 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %7.020 maximum
total sugar, %475.625-30 minimum
cocoa butter, %3.710-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %19.710-16 maximum
dairy fat, %0.015 maximum
total fat, %4.025-40
milk solids not fat (MSNF), %0.0
proteins, %6.0
alcohol, %0.0
List of recipes

№038 Chocolate dragee "Autumn" (Recipe for 1st knurling) included in recipes:

№038 Chocolate dragee "Autumn"Coating with chocolate
№038 Chocolate dragee "Autumn"Glossing recipe
№038 Chocolate dragee "Autumn"Recipe for 2nd knurling

Recipe on №038 Chocolate dragee "Autumn" (Recipe for 1st knurling) contained in handbooks:

calculations, forms, documents: