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 → №076 Chocolate "Troika" → Finished chocolate → Constructor ganache

Constructor ganache: №076 Chocolate "Troika"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 457.8 g
unfinished
products
in kind
in solids
Sign up99.85177.79 177.53 
Cocoa mass97.8 79.46 77.71 
Roasted crushed hazelnut kernel97.5 78.60 76.63 
Cocoa-butter [cocoa butter]100.0 64.33 64.33 
Dry cream96.0 40.84 39.20 
Sign up97.5 23.13 22.55 
Soybean phosphatide concentrate99.0 1.53 1.52 
Vanilla essence—  0.23 —   
Total459.48 
Output in finished product98.7 457.80 451.67 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.320 maximum
total sugar, %187.525-30 minimum
cocoa butter, %101.710-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %37.910-16 maximum
dairy fat, %16.915 maximum
total fat, %18625-40
milk solids not fat (MSNF), %21.7
proteins, %36
alcohol, %0.0
List of recipes

Recipe on №076 Chocolate "Troika" contained in handbooks:

calculations, forms, documents: