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 → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №001 "The Scarlet Flower" → Housing → Constructor ganache

Constructor ganache: Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 995.1 g
unfinished
products
in kind
in solids
Sign up99.85640.53 639.57 
Strawberry cooking69.0 249.94 172.46 
water—  186.99 —   
Starch syrup78.0 80.07 62.46 
Cherry extract54.0 9.21 4.98 
Total879.46 
Output in finished product87.2 995.10 867.73 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %12.820 maximum
total sugar, %832.125-30 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, %0.225-40
milk solids not fat (MSNF), %0.0
proteins, %0.5
alcohol, %0.0
List of recipes

№001 "The Scarlet Flower" (Housing) included in recipes:

№001 "The Scarlet Flower"No. 001

Recipe on №001 "The Scarlet Flower" (Housing) contained in handbooks:

calculations, forms, documents: