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 → Chocolate with fillings → №086 Chocolate "Kharkovsky" with fondant-chocolate filling → Finished chocolate → Constructor ganache

Constructor ganache: №086 Chocolate "Kharkovsky" with fondant-chocolate filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 828.8 g
unfinished
products
in kind
in solids
Sign up99.3 493.23 489.78 
Granulated sugar99.85245.73 245.36 
Starch syrup78.0 61.43 47.92 
water—  26.11 —   
Cocoa powder [Skurikhin]95.0 15.99 15.19 
Sign up—  15.98 —   
Essence of rum—  0.025—   
Total798.26 
Output in finished product93.0 828.80 771.12 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %7.020 maximum
total sugar, %465.425-30 minimum
cocoa butter, %2.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %12.410-16 maximum
dairy fat, %0.015 maximum
total fat, %17125-40
milk solids not fat (MSNF), %0.0
proteins, %33
alcohol, %5.1
List of recipes

Recipe on №086 Chocolate "Kharkovsky" with fondant-chocolate filling contained in handbooks:

calculations, forms, documents: