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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №047 "Southern nuts" → No. 047 → Constructor ganache

Constructor ganache: №047 "Southern nuts"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 64.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	25.27	25.23
Chocolate glaze [Skurikhin]	99.1	17.31	17.16
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	10.17	7.52
water	—	5.93	—
Dried almond kernel	96.0	5.82	5.59
Sign up	78.0	2.82	2.20
Cocoa powder [Skurikhin]	95.0	1.96	1.87
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	1.85	1.56
Cognac	—	0.19	—
Liqueur "Yuzhny"	40.0	0.19	0.078
Sign up	—	0.039	—
Vanillin	—	0.005	—
Total			61.20
Output in finished product	91.9	64.70	59.49

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	8.1	20 maximum
total sugar, %	39.7	25-30 minimum
cocoa butter, %	0.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.5	10-16 maximum
dairy fat, %	2.3	15 maximum
total fat, %	11	25-40
milk solids not fat (MSNF), %	2.1
proteins, %	3.0
alcohol, %	0.1

List of recipes

Recipe on №047 "Southern nuts" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: №047 "Southern nuts"

Recipe on №047 "Southern nuts" contained in handbooks:

calculations, forms, documents: