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 honey fillings → No. 153 Caramel "Golden Beehive", wrapped → Filling → Constructor ganache

Constructor ganache: Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 74.2 g
unfinished
products
in kind
in solids
Sign up78.0 26.71 20.84 
Granulated sugar99.8521.77 21.74 
Starch syrup78.0 21.77 16.98 
Apple puree [GOST]10.0 16.70 1.67 
Apricot puree10.0 16.70 1.67 
Total62.89 
Output in finished product84.0 74.20 62.33 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %16.020 maximum
total sugar, %53.525-30 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, %0.125-40
milk solids not fat (MSNF), %0.0
proteins, %0.2
alcohol, %0.0
List of recipes

No. 153 Caramel "Golden Beehive", wrapped (Filling) included in recipes:

No. 153 Caramel "Golden Beehive", wrappedReady caramel

Recipe on No. 153 Caramel "Golden Beehive", wrapped (Filling) contained in handbooks:

calculations, forms, documents: