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 → Air semi-finished products → No. 027 Airy nut → basic recipe → Constructor ganache

Constructor ganache: No. 027 Airy nut

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 716.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	392.81	392.22
Raw egg white	12.0	338.03	40.56
Roasted kernels	97.5	240.13	234.13
Flour, premium	85.5	74.77	63.93
Vanilla powder	99.85	1.92	1.92
Total			732.76
Output in finished product	97.0	716.90	695.39

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	3.0	20 maximum
total sugar, %	380.1	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, %	0.0	15 maximum
total fat, %	119	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	100
alcohol, %	0.0

List of recipes

No. 027 Airy nut (basic recipe) included in recipes:

	№214 Cake "Kazakhstan ear"	No. 214
	№217 Cake "October"	No. 217
	№210 Cake "Branch"	No. 210
	№180 Cake "Kiev"	No. 180
	№213 Cake "Star"	No. 213
	№211 Cake "Assorted"	No. 211

Constructor ganache: No. 027 Airy nut

No. 027 Airy nut (basic recipe) included in recipes:

Recipe on No. 027 Airy nut contained in handbooks:

calculations, forms, documents: