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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №023 "Honey" → No. 023 → Constructor ganache

Constructor ganache: №023 "Honey"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 912.8 g
unfinished
products
in kind
in solids
Sign up99.85483.76 483.04 
Chocolate glaze [Skurikhin]99.1 230.71 228.64 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 90.61 67.05 
Starch syrup78.0 61.13 47.68 
Natural honey78.0 23.75 18.52 
Sign up—  21.39 —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 13.58 11.40 
Cognac—  10.73 —   
Vanilla essence—  0.68 —   
Total856.34 
Output in finished product91.8 912.80 837.50 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %8.220 maximum
total sugar, %673.925-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %18.615 maximum
total fat, %9725-40
milk solids not fat (MSNF), %18.8
proteins, %18
alcohol, %3.5
List of recipes

Recipe on №023 "Honey" contained in handbooks:

calculations, forms, documents: