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

Constructor ganache: No. 007 Sponge cake with cocoa powder

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 783.1 g
unfinished
products
in kind
in solids
Sign up27.0 465.94 125.81 
Granulated sugar99.85281.92 281.49 
Flour, premium85.5 227.10 194.17 
Cocoa powder [Skurikhin]95.0 37.59 35.71 
Potato starch80.0 18.79 15.04 
Total652.21 
Output in finished product78.0 783.10 610.82 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %22.020 maximum
total sugar, %270.825-30 minimum
cocoa butter, %5.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %28.210-16 maximum
dairy fat, %0.015 maximum
total fat, %6025-40
milk solids not fat (MSNF), %0.0
proteins, %88
alcohol, %0.0