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
Filling No. 1 "Cranberry in sugar" → the main → Constructor ganache

Constructor ganache: Filling No. 1 "Cranberry in sugar"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 702.5 g
unfinished
products
in kind
in solids
Sign up63.0 706.03 444.80 
Cognac—  22.16 —   
Total444.80 
Output in finished product63.0 702.50 442.58 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %37.020 maximum
total sugar, %0.025-30 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, %7.3
List of recipes

Filling No. 1 "Cranberry in sugar" (the main) included in recipes:

№202 Cake "Cranberry"No. 202

Recipe on Filling No. 1 "Cranberry in sugar" contained in handbooks:

calculations, forms, documents: