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All groups → All semi-finished products → Finishing semi-finished products → Other semi-finished products → No. Ш148 Chocolate icing → Recipe No. 1 → Constructor ganache

Constructor ganache: No. Ш148 Chocolate icing

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 829.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	404.86	404.25
Cocoa mass	97.8	301.05	294.43
Cocoa-butter [cocoa butter]	100.0	107.21	107.21
Confectionery fat	99.7	24.89	24.82
Soybean phosphatide concentrate	99.0	3.32	3.29
Sign up	—	0.46	—
Total			834.00
Output in finished product	99.1	829.80	822.33

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	0.9	20 maximum
total sugar, %	401.4	25-30 minimum
cocoa butter, %	251.9	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	144.0	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	279	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	40
alcohol, %	0.0

List of recipes

Recipe on No. Ш148 Chocolate icing contained in handbooks:

1986 Chocolate and cocoa powder recipes

Constructor ganache: No. Ш148 Chocolate icing

Recipe on No. Ш148 Chocolate icing contained in handbooks:

calculations, forms, documents: