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 → Plain and dessert chocolate with large additions → №062 Chocolate "Vityaz" → Chocolate mass → Constructor ganache

Constructor ganache: Chocolate mass

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 463.6 g
unfinished
products
in kind
in solids
Sign up99.85223.37 223.03 
Cocoa mass97.8 103.25 100.98 
Cocoa-butter [cocoa butter]100.0 84.46 84.46 
Dry cream96.0 32.16 30.88 
Roasted grated cashew kernel97.5 23.47 22.88 
Sign up99.0 1.85 1.84 
Vanillin—  0.14 —   
Total464.07 
Output in finished product99.1 463.60 459.43 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %0.920 maximum
total sugar, %232.525-30 minimum
cocoa butter, %134.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %49.610-16 maximum
dairy fat, %13.415 maximum
total fat, %16025-40
milk solids not fat (MSNF), %17.2
proteins, %23
alcohol, %0.0
List of recipes

№062 Chocolate "Vityaz" (Chocolate mass) included in recipes:

№062 Chocolate "Vityaz"Finished chocolate

Recipe on №062 Chocolate "Vityaz" (Chocolate mass) contained in handbooks:

calculations, forms, documents: