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 → №148 Zephyr "Currant" → Ready marshmallow → Constructor ganache

Constructor ganache: №148 Zephyr "Currant"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 814.6 g
unfinished
products
in kind
in solids
Sign up99.85537.16 536.35 
Apple puree [GOST]10.0 130.68 13.07 
Starch syrup78.0 114.39 89.23 
Blackcurrant puree10.0 65.38 6.54 
Raw egg white12.0 51.56 6.19 
Sign up—  39.40 —   
Powdered sugar99.8523.80 23.77 
Citrus pectin (E440)92.0 8.93 8.22 
Lactic acid (E270)40.0 8.84 3.54 
Sodium lactate (E325)40.0 5.54 2.22 
Sign up—  0.31 —   
Total689.11 
Output in finished product81.0 814.60 659.83 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %19.020 maximum
total sugar, %594.725-30 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, %0.425-40
milk solids not fat (MSNF), %0.0
proteins, %6.0
alcohol, %0.0
List of recipes

Recipe on №148 Zephyr "Currant" contained in handbooks:

calculations, forms, documents: