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: Fruit layer

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 776.2 g
unfinished
products
in kind
in solids
Sign up69.0 373.33 257.60 
Apple puree [GOST]10.0 323.60 32.36 
Granulated sugar99.85323.54 323.06 
Starch syrup78.0 49.78 38.83 
Cognac—  12.44 —   
Sign up85.0 6.37 5.42 
Alcohol—  4.98 —   
Vanillin—  0.25 —   
Essence strawberry—  0.19 —   
Total657.26 
Output in finished product84.0 776.20 652.01 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %16.020 maximum
total sugar, %621.125-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %0.425-40
milk solids not fat (MSNF), %0.0
proteins, %1.5
alcohol, %9.0