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 semi-finished products → Finishing semi-finished products → Other semi-finished products → Chocolate glaze → for cookie bars → Constructor ganache

Constructor ganache: Chocolate glaze

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 664.5 g
unfinished
products
in kind
in solids
Sign up99.1 632.86 627.17 
Cocoa-butter [cocoa butter]100.0 45.20 45.20 
Total672.37 
Output in finished product99.16664.50 658.92 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %0.820 maximum
total sugar, %298.925-30 minimum
cocoa butter, %44.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %25825-40
milk solids not fat (MSNF), %0.0
proteins, %30
alcohol, %0.0
List of recipes

Chocolate glaze (for cookie bars) included in recipes:

№146 cookies "Bars"No. 146

Recipe on Chocolate glaze contained in handbooks:

calculations, forms, documents: