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 → №083 Dragee "Milk-honey" → Filling recipe → Constructor ganache

Constructor ganache: Filling recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 86.9 g
unfinished
products
in kind
in solids
Sign up99.8541.06 41.00 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 26.03 19.26 
Natural honey78.0 13.01 10.15 
Starch syrup78.0 8.66 6.76 
Total77.16 
Output in finished product88.0 86.90 76.47 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %12.020 maximum
total sugar, %68.725-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %2.215 maximum
total fat, %2.025-40
milk solids not fat (MSNF), %5.4
proteins, %2.0
alcohol, %0.0
List of recipes

№083 Dragee "Milk-honey" (Filling recipe) included in recipes:

№083 Dragee "Milk-honey"Glossing recipe
№083 Dragee "Milk-honey"Body recipe
№083 Dragee "Milk-honey"Coating recipe

Recipe on №083 Dragee "Milk-honey" (Filling recipe) contained in handbooks:

calculations, forms, documents: