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 semi-finished products → Baked semi-finished products → Tiny semi-finished products → No. 037 Dachny → Recipe number 2 (!) → Constructor ganache

Constructor ganache: No. 037 Dachny

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 341.7 g
unfinished
products
in kind
in solids
Sign up74.0 228.07 168.77 
Granulated sugar99.8549.99 49.92 
Flour, premium85.5 39.10 33.43 
Melange27.0 22.81 6.16 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 16.29 13.68 
Sign up—  4.58 —   
Cocoa powder [Skurikhin]95.0 1.95 1.86 
Ammonium carbonic (E503(i))—  1.30 —   
Baking soda (E500(ii))50.0 0.33 0.16 
Essence—  0.33 —   
Total273.98 
Output in finished product77.0 341.70 263.11 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %23.020 maximum
total sugar, %48.825-30 minimum
cocoa butter, %0.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %1.510-16 maximum
dairy fat, %12.915 maximum
total fat, %1625-40
milk solids not fat (MSNF), %0.2
proteins, %7.5
alcohol, %0.0
List of recipes

calculations, forms, documents: