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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → No. 063 (2) Milk-sugar syrup → basic recipe → Constructor ganache

Constructor ganache: No. 063 (2) Milk-sugar syrup

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 298 g
unfinished
products
in kind
in solids
Sign up99.85212.42 212.10 
Fresh whole milk the weight ratio of fat 3.2%12.0 101.37 12.16 
Total224.27 
Output in finished product73.0 298.00 217.54 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %27.020 maximum
total sugar, %210.125-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %3.115 maximum
total fat, %3.025-40
milk solids not fat (MSNF), %8.7
proteins, %3.0
alcohol, %0.0
List of recipes

Recipe on No. 063 (2) Milk-sugar syrup contained in handbooks:

calculations, forms, documents: