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 → chocolate cupcake → Constructor ganache

Constructor ganache: Semi-finished cupcake

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 365.9 g
unfinished
products
in kind
in solids
Sign up85.5 144.63 123.66 
Powdered sugar99.85128.56 128.37 
Melange27.0 96.42 26.03 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 90.00 75.60 
Cocoa powder [Skurikhin]95.0 8.04 7.63 
Sign up—  0.80 —   
Ammonium salt (E503(i))—  0.63 —   
Total361.29 
Output in finished product94.0 365.90 343.95 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.020 maximum
total sugar, %125.825-30 minimum
cocoa butter, %1.210-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %6.110-16 maximum
dairy fat, %70.715 maximum
total fat, %8425-40
milk solids not fat (MSNF), %1.3
proteins, %29
alcohol, %0.0
List of recipes

Semi-finished cupcake (chocolate cupcake) 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: