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 fruit and berry → №101 Dragee "Raisins in chocolate" → Coating with chocolate → Constructor ganache

Constructor ganache: Coating with chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 871.6 g
unfinished
products
in kind
in solids
Sign up99.85290.16 289.73 
Raisins81.0 263.46 213.41 
Chocolate glaze [Skurikhin]99.1 222.26 220.26 
Cocoa powder [Skurikhin]95.0 67.18 63.82 
Granulated sugar99.8521.88 21.85 
Sign up78.0 21.88 17.07 
water—  4.88 —   
Vanillin—  0.087—   
Total826.13 
Output in finished product93.1 871.60 811.46 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.920 maximum
total sugar, %531.925-30 minimum
cocoa butter, %9.910-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %52.810-16 maximum
dairy fat, %0.015 maximum
total fat, %17725-40
milk solids not fat (MSNF), %0.0
proteins, %43
alcohol, %0.0
List of recipes

№101 Dragee "Raisins in chocolate" (Coating with chocolate) included in recipes:

№101 Dragee "Raisins in chocolate"Glossing recipe

Recipe on №101 Dragee "Raisins in chocolate" (Coating with chocolate) contained in handbooks:

calculations, forms, documents: