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 → Waffles → No. 247 Waffles Nut with milk → Filling → Constructor ganache

Constructor ganache: Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 535 g
unfinished
products
in kind
in solids
Sign up99.85265.52 265.12 
Roasted kernels97.5 156.39 152.48 
Whole milk powder95.0 53.10 50.45 
Cocoa mass97.4 36.38 35.43 
Cocoa-butter [cocoa butter]100.0 25.22 25.22 
Total528.70 
Output in finished product98.5 535.00 527.11 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.520 maximum
total sugar, %286.725-30 minimum
cocoa butter, %42.910-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %17.610-16 maximum
dairy fat, %13.115 maximum
total fat, %13725-40
milk solids not fat (MSNF), %37.2
proteins, %59
alcohol, %0.0
List of recipes

No. 247 Waffles Nut with milk (Filling) included in recipes:

No. 247 Waffles Nut with milkNo. 247

Recipe on No. 247 Waffles Nut with milk (Filling) contained in handbooks:

calculations, forms, documents: