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 → Sweets with praline-based bodies → №134 "Nuts in chocolate" → Housing → Constructor ganache

Constructor ganache: Housing

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 746.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	358.28	357.75
Roasted kernels	97.5	269.58	262.84
Cocoa mass	97.4	102.92	100.24
Cocoa-butter [cocoa butter]	100.0	27.56	27.56
Vanillin	—	0.45	—
Total			748.38
Output in finished product	98.6	746.80	736.34

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.4	20 maximum
total sugar, %	355.5	25-30 minimum
cocoa butter, %	76.7	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	49.2	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	215	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	83
alcohol, %	0.0

List of recipes

№134 "Nuts in chocolate" (Housing) included in recipes:

№134 "Nuts in chocolate"

No. 134

Recipe on №134 "Nuts in chocolate" (Housing) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: Housing

№134 "Nuts in chocolate" (Housing) included in recipes:

Recipe on №134 "Nuts in chocolate" (Housing) contained in handbooks:

calculations, forms, documents: