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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №099 "Delicacy" → # 099 → Constructor ganache

Constructor ganache: №099 "Delicacy"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 230.1 g
unfinished
products
in kind
in solids
Sign up99.1 75.23 74.55 
Roasted almond kernel97.5 54.73 53.36 
Powdered sugar99.8544.33 44.26 
Nuts94.0 23.51 22.10 
Whole milk powder the weight ratio of fat 26%96.0 17.24 16.55 
Sign up100.0 16.00 16.00 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 4.07 3.42 
Cognac—  2.19 —   
Essence of rum—  0.12 —   
Blue paint—  0.012—   
Sign up—  0.012—   
Total230.24 
Output in finished product97.0 230.10 223.10 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %3.020 maximum
total sugar, %86.025-30 minimum
cocoa butter, %15.510-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %7.615 maximum
total fat, %7825-40
milk solids not fat (MSNF), %11.8
proteins, %20
alcohol, %0.7
List of recipes

Recipe on №099 "Delicacy" contained in handbooks:

calculations, forms, documents: