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 fruit bodies → №054 "Jelly" → Housing → Constructor ganache

Constructor ganache: Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 697.6 g
unfinished
products
in kind
in solids
Sign up99.85463.91 463.21 
water—  154.18 —   
Blackcurrant podvarka69.0 50.81 35.06 
Agaroid85.0 27.15 23.08 
Starch syrup78.0 19.93 15.54 
Sign up—  15.00 —   
Citric acid (E330)91.2 10.02 9.14 
Cognac—  7.55 —   
Blackcurrant essence—  0.50 —   
Total546.03 
Output in finished product76.7 697.60 535.06 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %23.320 maximum
total sugar, %495.725-30 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, %0.125-40
milk solids not fat (MSNF), %0.0
proteins, %0.1
alcohol, %17.2
List of recipes

№054 "Jelly" (Housing) included in recipes:

№054 "Jelly"No. 054

Recipe on №054 "Jelly" (Housing) contained in handbooks:

calculations, forms, documents: