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: Milk mixture of iris "Stepnoy" No. 49, 54.

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 293.3 g
unfinished
products
in kind
in solids
Sign up74.0 114.04 84.39 
Granulated sugar99.8591.25 91.11 
Starch syrup78.0 70.66 55.11 
water—  19.71 —   
Total230.62 
Output in finished product78.0 293.30 228.77 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %22.020 maximum
total sugar, %183.525-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %9.715 maximum
total fat, %10.025-40
milk solids not fat (MSNF), %23.7
proteins, %8.0
alcohol, %0.0