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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №098 "Red Moscow" → No. 098 → Constructor ganache

Constructor ganache: №098 "Red Moscow"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 760.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.1	198.62	196.84
Roasted almond kernel	97.5	188.22	183.51
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	173.53	128.41
Granulated sugar	99.85	160.63	160.39
Cocoa-butter [cocoa butter]	100.0	29.72	29.72
Sign up	97.4	24.25	23.62
Powdered sugar	99.85	15.38	15.36
Cocoa powder [Skurikhin]	95.0	15.38	14.61
water	—	10.76	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	9.90	8.31
Sign up	100.0	0.34	0.34
Vanillin	—	0.25	—
Total			761.10
Output in finished product	97.0	760.10	737.51

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	3.0	20 maximum
total sugar, %	362.3	25-30 minimum
cocoa butter, %	42.5	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	23.3	10-16 maximum
dairy fat, %	22.3	15 maximum
total fat, %	233	25-40
milk solids not fat (MSNF), %	35.4
proteins, %	69
alcohol, %	0.0

List of recipes

Recipe on №098 "Red Moscow" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: №098 "Red Moscow"

Recipe on №098 "Red Moscow" contained in handbooks:

calculations, forms, documents: