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 → Marshmallow → on citrus pectin → №143 Marshmallow "Redcurrant" → Zafir without powdered sugar → Constructor ganache

Constructor ganache: Zafir without powdered sugar

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 837.9 g
unfinished
products
in kind
in solids
Sign up99.85576.40 575.53 
Redcurrant juice10.0 133.74 13.37 
Starch syrup78.0 122.29 95.39 
Apple puree [GOST]10.0 95.16 9.52 
Raw egg white12.0 57.44 6.89 
Sign up—  42.12 —   
Citrus pectin (E440)92.0 11.14 10.25 
Lactic acid (E270)40.0 7.11 2.85 
Sodium lactate (E325)40.0 5.83 2.33 
Total716.14 
Output in finished product82.5 837.90 691.27 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %17.520 maximum
total sugar, %614.925-30 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, %0.425-40
milk solids not fat (MSNF), %0.0
proteins, %6.5
alcohol, %0.0
List of recipes

№143 Marshmallow "Redcurrant" (Zafir without powdered sugar) included in recipes:

№143 Marshmallow "Redcurrant"Ready marshmallow

Recipe on №143 Marshmallow "Redcurrant" (Zafir without powdered sugar) contained in handbooks:

calculations, forms, documents: