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 → Biscuit → Butter cookies → No. 155k "Creamy" cookies → biscuit → Constructor ganache

Constructor ganache: biscuit

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 273.7 g
unfinished
products
in kind
in solids
Sign up85.5 103.00 88.06 
Powdered sugar99.85103.00 102.84 
Melange27.0 82.39 22.25 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 67.98 57.10 
Essence—  0.52 —   
Total270.25 
Output in finished product94.0 273.70 257.28 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.020 maximum
total sugar, %100.525-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %53.415 maximum
total fat, %6425-40
milk solids not fat (MSNF), %1.0
proteins, %21
alcohol, %0.0
List of recipes

No. 155k "Creamy" cookies (biscuit) included in recipes:

No. 155k "Creamy" cookiesNo. 155k

Recipe on No. 155k "Creamy" cookies (biscuit) contained in handbooks:

calculations, forms, documents: