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 → Caramel → Caramel with fruit and berry fillings → №058 Caramel "Dessert", wrapped → Caramel mass → Constructor ganache

Constructor ganache: Caramel mass

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 244.5 g
unfinished
products
in kind
in solids
Sign up99.85172.99 172.73 
Starch syrup78.0 86.50 67.47 
Citric acid (E330)91.2 1.47 1.34 
Essence of rum—  0.24 —   
Total241.54 
Output in finished product97.9 244.50 239.37 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %2.120 maximum
total sugar, %207.725-30 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, %0.325-40
milk solids not fat (MSNF), %0.0
proteins, %0.0
alcohol, %0.0
List of recipes

№058 Caramel "Dessert", wrapped (Caramel mass) included in recipes:

№058 Caramel "Dessert", wrappedReady caramel

Recipe on №058 Caramel "Dessert", wrapped (Caramel mass) contained in handbooks:

calculations, forms, documents: