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 sugar → №047 Dragee in chocolate "Lemon" → Coating with chocolate → Constructor ganache

Constructor ganache: Coating with chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 447.7 g
unfinished
products
in kind
in solids
Sign up99.85291.54 291.11 
Chocolate glaze [Skurikhin]99.1 109.46 108.48 
Lemon soup69.0 38.02 26.23 
Granulated sugar99.859.63 9.62 
Starch syrup78.0 8.61 6.72 
Sign up—  1.92 —   
Citric acid (E330)98.0 0.95 0.93 
Vanillin—  0.045—   
Total443.08 
Output in finished product98.0 447.70 438.75 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %2.020 maximum
total sugar, %379.125-30 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, %3725-40
milk solids not fat (MSNF), %0.0
proteins, %5.5
alcohol, %0.0
List of recipes

№047 Dragee in chocolate "Lemon" (Coating with chocolate) included in recipes:

№047 Dragee in chocolate "Lemon"Glossing recipe

Recipe on №047 Dragee in chocolate "Lemon" (Coating with chocolate) contained in handbooks:

calculations, forms, documents: