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All groups → All products → Iris → №19 iris "Ladoga" → No. 19 → Constructor ganache

Constructor ganache: №19 iris "Ladoga"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 556.8 g
unfinished
products
in kind
in solids
Sign up74.0 292.66 216.57 
Granulated sugar99.85175.60 175.34 
Starch syrup78.0 152.19 118.71 
water—  34.18 —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 21.29 17.88 
Sign up98.0 17.22 16.88 
Vanillin—  0.23 —   
Total545.38 
Output in finished product95.5 556.80 531.74 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %4.520 maximum
total sugar, %394.525-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %41.615 maximum
total fat, %4425-40
milk solids not fat (MSNF), %60.1
proteins, %23
alcohol, %0.0
List of recipes

Recipe on №19 iris "Ladoga" contained in handbooks:

calculations, forms, documents: