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 → Marmalade → Jelly marmalade → molded on citrus pectin → №086 Marmalade "Polyushko" → No. 086 → Constructor ganache

Constructor ganache: №086 Marmalade "Polyushko"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 533.2 g
unfinished
products
in kind
in solids
Sign up99.85241.81 241.44 
Carrot cooking69.0 202.40 139.66 
Starch syrup78.0 58.60 45.71 
water—  20.05 —   
Lactic acid (E270)40.0 8.00 3.20 
Sign up92.0 7.84 7.21 
Sodium lactate (E325)40.0 4.80 1.92 
Total439.14 
Output in finished product80.8 533.20 430.83 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %19.220 maximum
total sugar, %392.025-30 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, %1.5
alcohol, %0.0
List of recipes

Recipe on №086 Marmalade "Polyushko" contained in handbooks:

calculations, forms, documents: