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 semi-finished products → Baked semi-finished products → Puff semi-finished products → No. 021 Puff → Puff No. 7 (1952) → Constructor ganache

Constructor ganache: No. 021 Puff

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 677.8 g
unfinished
products
in kind
in solids
Sign up85.5 454.25 388.39 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 302.84 254.39 
Melange27.0 23.02 6.21 
Salt96.5 3.63 3.51 
Citric acid (E330)98.0 0.60 0.59 
Total653.09 
Output in finished product92.5 677.80 626.96 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %7.520 maximum
total sugar, %9.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %239.815 maximum
total fat, %24725-40
milk solids not fat (MSNF), %4.4
proteins, %49
alcohol, %0.0
List of recipes

calculations, forms, documents: