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 sugar → №041 Dragee "Cherry peas" → Coating recipe → Constructor ganache

Constructor ganache: Coating recipe

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 632.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	564.62	563.77
Granulated sugar	99.85	36.14	36.08
Starch syrup	78.0	34.24	26.71
water	—	7.64	—
Cherry essence	—	1.90	—
Sign up	98.0	1.27	1.24
Paint red	—	0.13	—
Yellow paint	—	0.032	—
Total			627.80
Output in finished product	98.5	632.70	623.21

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.5	20 maximum
total sugar, %	609.7	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	0.1	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	0.0
alcohol, %	0.0

List of recipes

№041 Dragee "Cherry peas" (Coating recipe) included in recipes:

№041 Dragee "Cherry peas"

Glossing recipe

Recipe on №041 Dragee "Cherry peas" (Coating recipe) contained in handbooks:

1973 Dragee recipes.

Constructor ganache: Coating recipe

№041 Dragee "Cherry peas" (Coating recipe) included in recipes:

Recipe on №041 Dragee "Cherry peas" (Coating recipe) contained in handbooks:

calculations, forms, documents: