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Cream New finishing chocolate → basic recipe → Constructor ganache

Constructor ganache: Cream New finishing chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 840.8 g
unfinished
products
in kind
in solids
Sign up84.0 339.88 285.50 
Granulated sugar99.85293.78 293.34 
Fresh whole milk the weight ratio of fat 3.2%12.0 140.34 16.84 
Cocoa powder [Skurikhin]95.0 105.51 100.24 
Vanilla powder99.851.29 1.28 
Total697.20 
Output in finished product80.1 840.80 673.48 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %19.920 maximum
total sugar, %295.425-30 minimum
cocoa butter, %15.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %81.510-16 maximum
dairy fat, %275.215 maximum
total fat, %29025-40
milk solids not fat (MSNF), %16.9
proteins, %30
alcohol, %0.0
List of recipes

Cream New finishing chocolate (basic recipe) included in recipes:

Cake Waiting [Pavlovsky Posad]Recipe No. 1
Cake Pavlovsky Posad patterns [Pavlovsky Posad]Recipe No. 1
Cake Waiting 2.0recipe number 1
Cake Coffee aroma [Pavlovsky Posad]Recipe No. 1
Cake Azhur [Pavlovsky Posad]Recipe No. 1

calculations, forms, documents: