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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №006 "Evening" → No. 006 → Constructor ganache

Constructor ganache: №006 "Evening"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 457.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.1	172.92	171.36
Granulated sugar	99.85	156.77	156.54
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	81.92	60.62
Starch syrup	78.0	17.96	14.01
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	17.75	14.91
Sign up	—	16.44	—
Cognac	—	10.09	—
Alcohol	—	8.07	—
Cocoa powder [Skurikhin]	95.0	6.73	6.40
Dry cream	96.0	3.37	3.23
Sign up	—	0.50	—
Total			427.07
Output in finished product	91.1	457.20	416.39

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	8.9	20 maximum
total sugar, %	287.2	25-30 minimum
cocoa butter, %	1.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	5.2	10-16 maximum
dairy fat, %	22.5	15 maximum
total fat, %	82	25-40
milk solids not fat (MSNF), %	18.8
proteins, %	16
alcohol, %	11.1

List of recipes

Recipe on №006 "Evening" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: №006 "Evening"

Recipe on №006 "Evening" contained in handbooks:

calculations, forms, documents: