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: Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 523.5 g
unfinished
products
in kind
in solids
Sign up99.85225.55 225.21 
Skim condensed milk with sugar mds ⩽1%70.0 120.60 84.42 
Starch syrup78.0 88.15 68.76 
Roasted peanut kernels97.5 44.25 43.14 
Cocoa mass97.4 23.22 22.62 
Sign up—  10.47 —   
Roasted hazelnut kernel97.5 5.94 5.79 
Cognac—  5.24 —   
Coconut oil100.0 4.36 4.36 
Essence of rum—  0.26 —   
Total454.30 
Output in finished product86.0 523.50 450.21 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %14.020 maximum
total sugar, %332.325-30 minimum
cocoa butter, %11.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %11.210-16 maximum
dairy fat, %0.215 maximum
total fat, %4325-40
milk solids not fat (MSNF), %0.0
proteins, %25
alcohol, %12.1