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 caramel → №080 Dragee "Moscow" → Filling recipe → Constructor ganache

Constructor ganache: Filling recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 274.4 g
unfinished
products
in kind
in solids
Sign up74.0 137.01 101.39 
Apple puree [GOST]10.0 72.72 7.27 
Granulated sugar99.8554.80 54.72 
Starch syrup78.0 37.07 28.92 
Lactic acid (E270)40.0 3.84 1.54 
Sign up—  0.80 —   
Total193.83 
Output in finished product70.0 274.40 192.08 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %30.020 maximum
total sugar, %152.125-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %11.615 maximum
total fat, %1225-40
milk solids not fat (MSNF), %28.5
proteins, %10
alcohol, %0.0
List of recipes

№080 Dragee "Moscow" (Filling recipe) included in recipes:

№080 Dragee "Moscow"Roll under chocolate
№080 Dragee "Moscow"Glossing recipe
№080 Dragee "Moscow"Coating with chocolate
№080 Dragee "Moscow"Body recipe

Recipe on №080 Dragee "Moscow" (Filling recipe) contained in handbooks:

calculations, forms, documents: