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. 122 Caramel "Strawberry liqueur", wrapped → Filling → Constructor ganache

Constructor ganache: Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 927.8 g
unfinished
products
in kind
in solids
Sign up78.0 426.04 332.31 
Granulated sugar99.85423.12 422.49 
Strawberry puree10.0 217.71 21.77 
Alcohol—  25.98 —   
Citric acid (E330)91.2 0.56 0.51 
Total777.08 
Output in finished product83.0 927.80 770.07 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %17.020 maximum
total sugar, %598.725-30 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, %1.525-40
milk solids not fat (MSNF), %0.0
proteins, %0.0
alcohol, %25.7
List of recipes

No. 122 Caramel "Strawberry liqueur", wrapped (Filling) included in recipes:

No. 122 Caramel "Strawberry liqueur", wrappedReady caramel

Recipe on No. 122 Caramel "Strawberry liqueur", wrapped (Filling) contained in handbooks:

calculations, forms, documents: