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

Constructor ganache: №102 Dragee "Sea stones with raisins"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 895.8 g
unfinished
products
in kind
in solids
Sign up99.85498.25 497.51 
Raisins81.0 272.13 220.43 
Granulated sugar99.8563.39 63.30 
Starch syrup78.0 62.76 48.95 
water—  14.27 —   
Sign up94.0 13.77 12.95 
Citric acid (E330)98.0 3.87 3.79 
Essence—  2.25 —   
Talc (E553(iii))100.0 1.08 1.08 
Yellow paint—  0.36 —   
Sign up100.0 0.18 0.18 
Blue paint—  0.18 —   
Paint red—  0.18 —   
Wax (E901)100.0 0.12 0.12 
Paraffin (E905c(i))100.0 0.0600.060
Total848.36 
Output in finished product93.0 895.80 833.09 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %7.020 maximum
total sugar, %690.625-30 minimum
cocoa butter, %0.610-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %12.110-16 maximum
dairy fat, %0.015 maximum
total fat, %9625-40
milk solids not fat (MSNF), %0.0
proteins, %19
alcohol, %0.0