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. 118 Caramel "Cocoa-milk", wrapped → Caramel mass → Constructor ganache

Constructor ganache: Caramel mass

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 401.8 g
unfinished
products
in kind
in solids
Sign up99.85284.23 283.80 
Starch syrup78.0 142.11 110.84 
Cocoa powder [Skurikhin]95.0 2.41 2.29 
Almond essence—  0.30 —   
Total396.93 
Output in finished product97.9 401.80 393.36 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %2.120 maximum
total sugar, %341.225-30 minimum
cocoa butter, %0.410-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %1.910-16 maximum
dairy fat, %0.015 maximum
total fat, %1.025-40
milk solids not fat (MSNF), %0.0
proteins, %0.5
alcohol, %0.0
List of recipes

No. 118 Caramel "Cocoa-milk", wrapped (Caramel mass) included in recipes:

No. 118 Caramel "Cocoa-milk", wrappedReady caramel

Recipe on No. 118 Caramel "Cocoa-milk", wrapped (Caramel mass) contained in handbooks:

calculations, forms, documents: