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
Semi-finished cupcake → cupcake pink → Constructor ganache

Constructor ganache: Semi-finished cupcake

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 301.6 g
unfinished
products
in kind
in solids
Sign up85.5 121.79 104.13 
Powdered sugar99.85108.25 108.09 
Melange27.0 81.19 21.92 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 75.78 63.66 
Essence—  0.68 —   
Sign up—  0.53 —   
Dye—  0.014—   
Total297.80 
Output in finished product94.0 301.60 283.50 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.020 maximum
total sugar, %105.825-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %59.515 maximum
total fat, %7025-40
milk solids not fat (MSNF), %1.1
proteins, %22
alcohol, %0.0
List of recipes

Semi-finished cupcake (cupcake pink) included in recipes:

Semi-finished muffin cookieRecipe No. 1
No. 182a "Keksiki" cookies with fruit filling, glazed with chocolateNo. 182a
No. 182b cookies "Keksiki" with fruit filling, unglazedNo. 182b

Recipe on Semi-finished cupcake contained in handbooks:

calculations, forms, documents: