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 → №002 "Aelita" → glazed sweets → Constructor ganache

Constructor ganache: glazed sweets

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 55.2 g
unfinished
products
in kind
in solids
Sign up99.8519.39 19.36 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 15.81 11.70 
Chocolate glaze [Skurikhin]99.1 13.87 13.74 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 3.43 2.88 
Strawberry cooking69.0 2.91 2.01 
Sign up78.0 2.11 1.64 
Strawberry filling40.0 0.62 0.25 
Essence strawberry—  0.021—   
Total51.59 
Output in finished product91.5 55.20 50.52 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %8.520 maximum
total sugar, %37.025-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %4.115 maximum
total fat, %9.025-40
milk solids not fat (MSNF), %3.3
proteins, %2.0
alcohol, %0.0
List of recipes

№002 "Aelita" (glazed sweets) included in recipes:

№002 "Aelita"No. 002

Recipe on №002 "Aelita" (glazed sweets) contained in handbooks:

calculations, forms, documents: