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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with milk bodies → №071 "Leningradskie" → No. 071 → Constructor ganache

Constructor ganache: №071 "Leningradskie"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 128.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	47.61	47.54
Chocolate glaze [Skurikhin]	99.1	36.32	35.99
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	25.82	19.10
Starch syrup	78.0	14.05	10.96
water	—	6.63	—
Sign up	12.0	2.19	0.26
Powdered sugar	99.85	2.10	2.10
Roasted kernels	97.5	2.10	2.05
Alcohol	—	0.70	—
Agar (E406)	85.0	0.28	0.24
Sign up	—	0.087	—
Total			118.24
Output in finished product	89.1	128.20	114.22

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	10.9	20 maximum
total sugar, %	84.6	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	2.1	15 maximum
total fat, %	15	25-40
milk solids not fat (MSNF), %	5.2
proteins, %	4.5
alcohol, %	0.7

List of recipes

Recipe on №071 "Leningradskie" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: №071 "Leningradskie"

Recipe on №071 "Leningradskie" contained in handbooks:

calculations, forms, documents: