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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №094 "Danube Wreath" → No. 094 → Constructor ganache

Constructor ganache: №094 "Danube Wreath"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 775.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	326.62	326.13
Chocolate glaze [Skurikhin]	99.1	210.04	208.15
water	—	95.35	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	94.90	79.72
Cocoa-butter [cocoa butter]	100.0	70.24	70.24
Sign up	78.0	40.83	31.85
Powdered sugar	99.85	15.65	15.63
Cocoa powder [Skurikhin]	95.0	15.63	14.85
Alcohol	—	11.15	—
Vanillin	—	0.22	—
Total			746.57
Output in finished product	93.3	775.60	723.43

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	6.7	20 maximum
total sugar, %	446.9	25-30 minimum
cocoa butter, %	70.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	12.1	10-16 maximum
dairy fat, %	75.9	15 maximum
total fat, %	217	25-40
milk solids not fat (MSNF), %	1.4
proteins, %	14
alcohol, %	10.8

List of recipes

Recipe on №094 "Danube Wreath" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: №094 "Danube Wreath"

Recipe on №094 "Danube Wreath" contained in handbooks:

calculations, forms, documents: