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 986.8 g
unfinished
products
in kind
in solids
Sign up27.0 604.21 163.14 
Granulated sugar99.85362.53 361.99 
Flour, premium85.5 293.64 251.06 
Cocoa powder [Skurikhin]95.0 60.42 57.40 
Potato starch80.0 24.17 19.33 
Total852.92 
Output in finished product79.0 986.80 779.57 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %21.020 maximum
total sugar, %340.125-30 minimum
cocoa butter, %8.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %44.210-16 maximum
dairy fat, %0.015 maximum
total fat, %7725-40
milk solids not fat (MSNF), %0.0
proteins, %114
alcohol, %0.0