KondiDoc: технологические расчеты в кондитерском производстве
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Constructor ganache: №08а Halva "Podmoskovnaya"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 601.8 g
unfinished
products
in kind
in solids
Sign up99.0 328.96 325.67 
Granulated sugar99.85150.29 150.06 
Starch syrup78.0 130.82 102.04 
Milk protein93.5 18.96 17.72 
Soap root extract16.0 5.16 0.83 
Sign up—  0.18 —   
Hydrochloric acid 10% solution (E507)—  0.18 —   
Bicarbonate soda (E500(ii))100.0 0.0520.052
Total596.38 
Output in finished product97.5 601.80 586.84 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %2.520 maximum
total sugar, %214.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %18525-40
milk solids not fat (MSNF), %0.0
proteins, %72
alcohol, %0.0