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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → No. 095 "Weighty" → No. 095 → Constructor ganache

Constructor ganache: No. 095 "Weighty"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 831 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.1	296.10	293.43
Powdered sugar	99.85	174.80	174.54
Cocoa mass	97.4	158.18	154.07
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	157.84	132.59
Cognac	—	23.26	—
Sign up	100.0	22.20	22.20
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	21.61	15.99
Granulated sugar	99.85	17.50	17.48
Vanillin	—	0.22	—
Total			810.29
Output in finished product	94.5	831.00	785.17

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	5.5	20 maximum
total sugar, %	338.7	25-30 minimum
cocoa butter, %	96.6	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	74.5	10-16 maximum
dairy fat, %	128.0	15 maximum
total fat, %	324	25-40
milk solids not fat (MSNF), %	6.7
proteins, %	37
alcohol, %	7.5

List of recipes

Recipe on No. 095 "Weighty" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: No. 095 "Weighty"

Recipe on No. 095 "Weighty" contained in handbooks:

calculations, forms, documents: