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 liqueur fillings → No. 100 Caramel "Spring", wrapped → Ready caramel → Constructor ganache

Constructor ganache: No. 100 Caramel "Spring", wrapped

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 955.5 g
unfinished
products
in kind
in solids
Sign up99.85604.86 603.95 
Starch syrup78.0 376.20 293.44 
Apricot puree10.0 39.62 3.96 
Apple puree [GOST]10.0 15.85 1.58 
Alcohol—  7.92 —   
Sign up91.2 4.66 4.25 
Vanilla essence—  0.86 —   
Essence apricot—  0.27 —   
Yellow paint—  0.25 —   
Paint red—  0.038—   
Total907.19 
Output in finished product93.3 955.50 891.77 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.720 maximum
total sugar, %754.625-30 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, %0.2
alcohol, %7.8
List of recipes

Recipe on No. 100 Caramel "Spring", wrapped contained in handbooks:

calculations, forms, documents: