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. 258 Wafers Creamy → Filling → Constructor ganache

Constructor ganache: Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 779.7 g
unfinished
products
in kind
in solids
Sign up99.7 355.62 354.56 
Powdered sugar99.85326.26 325.77 
Dry cream94.0 97.88 92.01 
Vanilla essence—  2.28 —   
Total772.33 
Output in finished product98.8 779.70 770.01 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.220 maximum
total sugar, %353.525-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %40.115 maximum
total fat, %39425-40
milk solids not fat (MSNF), %51.6
proteins, %18
alcohol, %0.0
List of recipes

No. 258 Wafers Creamy (Filling) included in recipes:

No. 258 Wafers CreamyNo. 258

Recipe on No. 258 Wafers Creamy (Filling) contained in handbooks:

calculations, forms, documents: