KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №204 "Dessert" → Housing → Constructor ganache

Constructor ganache: Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 945.7 g
unfinished
products
in kind
in solids
Sign up75.0 862.30 646.72 
Granulated sugar99.8569.09 68.99 
water—  22.89 —   
Total715.71 
Output in finished product75.0 945.70 709.28 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %25.020 maximum
total sugar, %554.525-30 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, %6.025-40
milk solids not fat (MSNF), %0.0
proteins, %20
alcohol, %0.0
List of recipes

№204 "Dessert" (Housing) included in recipes:

№204 "Dessert"No. 204

Recipe on №204 "Dessert" (Housing) contained in handbooks:

calculations, forms, documents: