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
Candy body No. 293 → Retz. No. 4 candy"Fudge with waff." → Constructor ganache

Constructor ganache: Candy body No. 293

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 428.6 g
unfinished
products
in kind
in solids
Sign up99.85272.24 271.83 
water—  54.82 —   
Roasted almond kernel97.5 42.23 41.17 
Sheet wafers (in candy Marshmallows)95.5 35.39 33.80 
Cocoa-butter [cocoa butter]100.0 26.60 26.60 
Sign up70.0 24.39 17.08 
Starch syrup78.0 23.48 18.31 
Citric acid (E330)91.2 0.77 0.71 
Vanilla essence—  0.23 —   
Total409.50 
Output in finished product93.0 428.60 398.60 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %7.020 maximum
total sugar, %275.225-30 minimum
cocoa butter, %25.910-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %4925-40
milk solids not fat (MSNF), %0.0
proteins, %9.0
alcohol, %0.0
List of recipes

Candy body No. 293 (Retz. No. 4 candy"Fudge with waff.") included in recipes:

№293 "Chocolate set"No. 293_4 Fondant with waffles

Recipe on Candy body No. 293 contained in handbooks:

calculations, forms, documents: