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 → №101 Chocolate with chocolate filling → Finished chocolate → Constructor ganache

Constructor ganache: №101 Chocolate with chocolate filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 609.5 g
unfinished
products
in kind
in solids
Sign up99.3 511.16 507.58 
Granulated sugar99.8552.66 52.58 
water—  26.67 —   
Starch syrup78.0 13.77 10.74 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 13.20 9.76 
Sign up97.5 6.19 6.04 
Cocoa-butter [cocoa butter]100.0 6.02 6.02 
Alcohol—  3.34 —   
Cognac—  0.68 —   
Essence orange—  0.066—   
Total592.72 
Output in finished product93.9 609.50 572.56 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.120 maximum
total sugar, %274.225-30 minimum
cocoa butter, %5.810-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %1.115 maximum
total fat, %18425-40
milk solids not fat (MSNF), %2.7
proteins, %32
alcohol, %3.4
List of recipes

Recipe on №101 Chocolate with chocolate filling contained in handbooks:

calculations, forms, documents: