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
Middle layer → in candy No. 293 (revision No. 20) → Constructor ganache

Constructor ganache: Middle layer

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 903.3 g
unfinished
products
in kind
in solids
Sign up10.0 629.42 62.94 
Granulated sugar99.85539.37 538.56 
Strawberry cooking69.0 247.59 170.83 
Citric acid (E330)91.2 1.83 1.67 
Essence strawberry—  0.79 —   
Total774.01 
Output in finished product85.0 903.30 767.80 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %15.020 maximum
total sugar, %734.225-30 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, %4.0
alcohol, %0.0
List of recipes

Middle layer (in candy No. 293 (revision No. 20)) included in recipes:

№293 "Chocolate set"No. 293_20 Clicquot
Candy body No. 293Retz. No. 20 candy"Clicquot"

Recipe on Middle layer contained in handbooks:

calculations, forms, documents: