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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №046 "Elegy" → No. 046 → Constructor ganache

Constructor ganache: №046 "Elegy"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 492.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	154.39	154.15
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	125.65	92.98
Chocolate glaze [Skurikhin]	99.1	124.48	123.36
Strawberry cooking	69.0	53.03	36.59
Cocoa powder [Skurikhin]	95.0	30.21	28.70
Sign up	78.0	16.77	13.08
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	15.11	12.69
Wine "Madera"	—	7.17	—
Essence strawberry	—	0.28	—
Total			461.56
Output in finished product	91.5	492.20	450.48

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	8.5	20 maximum
total sugar, %	320.4	25-30 minimum
cocoa butter, %	4.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	23.6	10-16 maximum
dairy fat, %	22.7	15 maximum
total fat, %	69	25-40
milk solids not fat (MSNF), %	25.9
proteins, %	22
alcohol, %	0.0

List of recipes

Recipe on №046 "Elegy" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: №046 "Elegy"

Recipe on №046 "Elegy" contained in handbooks:

calculations, forms, documents: