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All groups → All products → Iris → No. 46 Iris "Creamy" (Amateur) → No. 46 → Constructor ganache

Constructor ganache: No. 46 Iris "Creamy" (Amateur)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 277.6 g
unfinished
products
in kind
in solids
Sign up78.0 117.78 91.87 
Granulated sugar99.85113.23 113.06 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 41.58 30.77 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 27.07 22.74 
water—  5.44 —   
Sign up86.0 3.60 3.10 
Dextrin95.0 2.24 2.13 
Glycerin [distilled glycerin] (E422)98.0 0.39 0.38 
Iris essence—  0.12 —   
Vanillin—  0.059—   
Total264.04 
Output in finished product93.5 277.60 259.56 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.520 maximum
total sugar, %183.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %25.515 maximum
total fat, %2625-40
milk solids not fat (MSNF), %9.0
proteins, %6.0
alcohol, %0.0
List of recipes

Recipe on No. 46 Iris "Creamy" (Amateur) contained in handbooks:

calculations, forms, documents: