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

Milk chocolate mass → in candy No. 157 → Constructor ganache

Constructor ganache: Milk chocolate mass

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 117.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	64.78	64.69
Cocoa-butter [cocoa butter]	100.0	22.00	22.00
Whole milk powder the weight ratio of fat 26%	96.0	16.44	15.78
Confectionery fat	99.7	7.41	7.38
Cocoa mass	97.4	6.19	6.03
Sign up	—	1.73	—
Phosphatide concentrates	98.5	0.12	0.12
Vanilla essence	—	0.11	—
Total			116.00
Output in finished product	97.7	117.30	114.60

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	2.3	20 maximum
total sugar, %	70.3	25-30 minimum
cocoa butter, %	24.7	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	3.0	10-16 maximum
dairy fat, %	4.2	15 maximum
total fat, %	36	25-40
milk solids not fat (MSNF), %	11.4
proteins, %	5.0
alcohol, %	1.7

List of recipes

Milk chocolate mass (in candy No. 157) included in recipes:

	№157 "Melody"	Housing
	№157 "Melody"	No. 157

Recipe on Milk chocolate mass contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: Milk chocolate mass

Milk chocolate mass (in candy No. 157) included in recipes:

Recipe on Milk chocolate mass contained in handbooks:

calculations, forms, documents: