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 → Assorted sweets → No. 121 (09) with fondant-banana filling → Ready candy → Constructor ganache

Constructor ganache: No. 121 (09) with fondant-banana filling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 71.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.3	42.43	42.14
Granulated sugar	99.85	20.78	20.75
Apple podvarka	69.0	3.70	2.55
water	—	2.54	—
Starch syrup	78.0	2.08	1.62
Sign up	74.0	2.08	1.54
Alcohol	—	0.46	—
Citric acid (E330)	91.2	0.062	0.056
Banana essence	—	0.015	—
Yellow paint	—	0.002	—
Total			68.66
Output in finished product	92.9	71.20	66.12

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	7.1	20 maximum
total sugar, %	41.8	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, %	0.2	15 maximum
total fat, %	15	25-40
milk solids not fat (MSNF), %	0.4
proteins, %	2.5
alcohol, %	0.4

List of recipes

Recipe on No. 121 (09) with fondant-banana filling contained in handbooks:

1986 Chocolate and cocoa powder recipes

Constructor ganache: No. 121 (09) with fondant-banana filling

Recipe on No. 121 (09) with fondant-banana filling contained in handbooks:

calculations, forms, documents: