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 → No. 083 Caramel "Sadovaya", glazed, wrapped → Filling → Constructor ganache

Constructor ganache: Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 880 g
unfinished
products
in kind
in solids
Sign up99.85497.28 496.53 
Apple puree [GOST]10.0 484.00 48.40 
Starch syrup78.0 248.64 193.94 
Lactic acid (E270)40.0 17.60 7.04 
Apple essence—  0.87 —   
Total745.92 
Output in finished product84.0 880.00 739.20 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %16.020 maximum
total sugar, %638.325-30 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, %1.025-40
milk solids not fat (MSNF), %0.0
proteins, %1.5
alcohol, %0.0
List of recipes

No. 083 Caramel "Sadovaya", glazed, wrapped (Filling) included in recipes:

No. 083 Caramel "Sadovaya", glazed, wrappedReady glazed caramel
No. 083 Caramel "Sadovaya", glazed, wrappedUnglazed caramel

calculations, forms, documents: