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All groups → All products → Biscuit → Butter cookies → No. 193 cookies "Souvenir set", mix → No. 193 → Constructor ganache

Constructor ganache: No. 193 cookies "Souvenir set", mix

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 666.8 g
unfinished
products
in kind
in solids
Sign up85.5 271.18 231.86 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 126.63 106.37 
Powdered sugar99.85116.11 115.93 
Chocolate glaze [Skurikhin]99.1 94.44 93.59 
Roasted kernels97.5 35.25 34.37 
Sign up75.0 27.28 20.46 
Melange27.0 26.16 7.06 
Sugar lipstick (raw)88.0 21.12 18.58 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 17.52 12.96 
Raw egg white12.0 15.67 1.88 
Sign up12.0 11.63 1.40 
Cocoa-butter [cocoa butter]100.0 7.47 7.47 
Cocoa powder [Skurikhin]95.0 7.05 6.70 
Chicken eggs [chicken egg] [2]27.0 2.43 0.66 
Vanilla powder99.851.58 1.58 
Sign up78.0 1.22 0.95 
Burnt (raw)78.0 1.18 0.92 
Baking soda (E500(ii))50.0 0.86 0.43 
Cognac—  0.70 —   
Ammonium salt (E503(i))—  0.22 —   
Sign up96.5 0.0780.075
Essence—  0.061—   
Total663.24 
Output in finished product94.8 666.80 632.16 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %5.220 maximum
total sugar, %172.325-30 minimum
cocoa butter, %8.110-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %5.410-16 maximum
dairy fat, %120.215 maximum
total fat, %18325-40
milk solids not fat (MSNF), %0.0
proteins, %49
alcohol, %0.2
List of recipes

Recipe on No. 193 cookies "Souvenir set", mix contained in handbooks:

calculations, forms, documents: