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

A layer of creamy fondant → Recipe No. 1 → Constructor ganache

Constructor ganache: A layer of creamy fondant

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 120.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	52.49	52.42
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	25.49	18.86
Chocolate glaze [Skurikhin]	99.1	15.70	15.56
Dried almond kernel	96.0	10.50	10.08
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	9.50	7.98
Sign up	78.0	7.65	5.96
Cognac	—	4.20	—
Nutmeg	100.0	0.053	0.053
Total			110.92
Output in finished product	91.0	120.80	109.93

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	9.0	20 maximum
total sugar, %	77.5	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	9.9	15 maximum
total fat, %	21	25-40
milk solids not fat (MSNF), %	5.4
proteins, %	4.5
alcohol, %	1.4

List of recipes

Constructor ganache: A layer of creamy fondant

calculations, forms, documents: