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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with milk bodies → №074 "Variety" → No. 074 → Constructor ganache

Constructor ganache: №074 "Variety"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 638.6 g
unfinished
products
in kind
in solids
Sign up99.85301.52 301.07 
Chocolate glaze [Skurikhin]99.1 180.75 179.12 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 120.62 89.26 
Cocoa powder [Skurikhin]95.0 30.15 28.64 
Wine "Madera"—  15.08 —   
Sign up—  7.54 —   
Agar (E406)85.0 0.57 0.48 
Vanillin—  0.18 —   
Total598.58 
Output in finished product91.1 638.60 581.82 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %8.920 maximum
total sugar, %443.225-30 minimum
cocoa butter, %4.410-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %23.410-16 maximum
dairy fat, %10.115 maximum
total fat, %7525-40
milk solids not fat (MSNF), %24.6
proteins, %24
alcohol, %7.3
List of recipes

Recipe on №074 "Variety" contained in handbooks:

calculations, forms, documents: