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 → Chocolate → Ordinary chocolate with additions → №005 Creamy chocolate → No. 005 → Constructor ganache

Constructor ganache: №005 Creamy chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 23.8 g
unfinished
products
in kind
in solids
Sign up99.8510.99 10.98 
Cocoa mass97.8 5.31 5.20 
Cocoa-butter [cocoa butter]100.0 4.60 4.60 
Whole milk powder the weight ratio of fat 26%96.0 3.23 3.10 
Soybean phosphatide concentrate99.0 0.10 0.095
Sign up—  0.007—   
Total23.97 
Output in finished product99.1 23.80 23.59 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %0.920 maximum
total sugar, %12.125-30 minimum
cocoa butter, %7.110-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %2.510-16 maximum
dairy fat, %0.815 maximum
total fat, %8.025-40
milk solids not fat (MSNF), %2.2
proteins, %1.5
alcohol, %0.0
List of recipes

Recipe on №005 Creamy chocolate contained in handbooks:

calculations, forms, documents: