KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №065 Chocolate "Ginger" → Roasted mass → Home

Homemade recipe №065 Chocolate "Ginger" Roasted mass

№065 Chocolate "Ginger" Roasted mass

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up235.98 111.92 193.04 242.24 
Chocolate glaze [Skurikhin]151.06 71.64 123.57 155.07 
Roasted hazelnut kernel118.01 55.97 96.54 121.15 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]4.70 2.23 3.84 4.82 
Vanillin0.10 0.0470.0810.10 
Total509.84 241.80 417.09 523.38 
Output
List of recipes

№065 Chocolate "Ginger" (Roasted mass) included in recipes:

№065 Chocolate "Ginger"Finished chocolate

Recipe on №065 Chocolate "Ginger" (Roasted mass) contained in handbooks:

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