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All groups → All products → Iris → №61 iris "Berry" → No. 61 → Constructor ganache

Constructor ganache: №61 iris "Berry"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 637.5 g
unfinished
products
in kind
in solids
Sign up74.0 278.18 205.85 
Granulated sugar99.85214.82 214.50 
Starch syrup78.0 182.36 142.24 
water—  45.91 —   
Margarine84.0 31.94 26.83 
Sign up57.0 31.92 18.20 
Cherry essence—  0.64 —   
Total607.61 
Output in finished product93.5 637.50 596.06 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.520 maximum
total sugar, %439.725-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %23.415 maximum
total fat, %5025-40
milk solids not fat (MSNF), %57.2
proteins, %20
alcohol, %0.0
List of recipes

Recipe on №61 iris "Berry" contained in handbooks:

calculations, forms, documents: