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 semi-finished products → Finishing semi-finished products → Blotting syrups → No. 098 Sugar-agar syrup → Recipe number 2 (!) → Constructor ganache

Constructor ganache: No. 098 Sugar-agar syrup

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 645.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	377.66	377.09
Starch syrup	78.0	188.83	147.29
water	—	89.31	—
Agar (E406)	85.0	5.26	4.47
Total			528.85
Output in finished product	80.0	645.20	516.16

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	20.0	20 maximum
total sugar, %	446.5	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	0.5	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	0.1
alcohol, %	0.0

List of recipes

Constructor ganache: No. 098 Sugar-agar syrup

calculations, forms, documents: