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 → №105 Chocolate "Grenada" → Finished chocolate → Constructor ganache

Constructor ganache: №105 Chocolate "Grenada"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 12.1 g
unfinished
products
in kind
in solids
Sign up99.3 8.10 8.04 
Powdered sugar99.852.00 2.00 
Roasted grated hazelnut kernel97.5 1.14 1.11 
Cocoa mass97.8 0.78 0.76 
Cocoa-butter [cocoa butter]100.0 0.50 0.50 
Sign up99.0 0.0170.017
Vanilla essence—  0.004—   
Total12.43 
Output in finished product99.2 12.10 12.00 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %0.820 maximum
total sugar, %5.325-30 minimum
cocoa butter, %0.810-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.410-16 maximum
dairy fat, %0.015 maximum
total fat, %4.525-40
milk solids not fat (MSNF), %0.0
proteins, %1.0
alcohol, %0.0
List of recipes

Recipe on №105 Chocolate "Grenada" contained in handbooks:

calculations, forms, documents: