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 → №041 "Fantasy" → Housing → Constructor ganache

Constructor ganache: Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 551.3 g
unfinished
products
in kind
in solids
Sign up99.85331.27 330.77 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 129.63 95.92 
Starch syrup78.0 41.05 32.02 
Ground coffee98.0 18.00 17.64 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 14.58 12.25 
Sign up97.5 14.43 14.07 
Chocolate glaze [Skurikhin]99.1 9.96 9.87 
Alcohol—  2.77 —   
Cognac—  2.77 —   
Vanillin—  0.055—   
Total512.54 
Output in finished product91.0 551.30 501.68 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %9.020 maximum
total sugar, %417.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %22.615 maximum
total fat, %3525-40
milk solids not fat (MSNF), %26.8
proteins, %14
alcohol, %3.6
List of recipes

№041 "Fantasy" (Housing) included in recipes:

№041 "Fantasy"No. 041

Recipe on №041 "Fantasy" (Housing) contained in handbooks:

calculations, forms, documents: