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 → Dessert chocolate without additives → №036 "Silver Label" Chocolate → No. 036 → Constructor ganache

Constructor ganache: №036 "Silver Label" Chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 411 g
unfinished
products
in kind
in solids
Sign up99.85214.45 214.12 
Cocoa-butter [cocoa butter]100.0 81.58 81.58 
Cocoa mass "Ecuador"97.8 46.81 45.78 
Cocoa mass "Trinidat"97.8 46.81 45.78 
Cocoa mass "Ghana"97.8 26.44 25.86 
Sign up99.0 1.65 1.64 
Vanilla essence—  0.29 —   
Total414.76 
Output in finished product99.3 411.00 408.12 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %0.720 maximum
total sugar, %210.625-30 minimum
cocoa butter, %80.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %8225-40
milk solids not fat (MSNF), %0.0
proteins, %0.0
alcohol, %0.0
List of recipes

Recipe on №036 "Silver Label" Chocolate contained in handbooks:

calculations, forms, documents: