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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №101 "Salute" → No. 101 → Constructor ganache

Constructor ganache: №101 "Salute"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 648.2 g
unfinished
products
in kind
in solids
Sign up99.1 230.39 228.32 
Chocolate semi-finished product99.3 142.88 141.88 
Granulated sugar99.85110.08 109.92 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 57.32 48.15 
Roasted almond kernel97.5 55.04 53.66 
Sign up97.5 39.53 38.54 
Cocoa-butter [cocoa butter]100.0 34.68 34.68 
Vanilla essence—  0.30 —   
Total655.14 
Output in finished product97.7 648.20 633.52 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %2.320 maximum
total sugar, %276.125-30 minimum
cocoa butter, %33.510-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %45.715 maximum
total fat, %25225-40
milk solids not fat (MSNF), %0.8
proteins, %37
alcohol, %0.0
List of recipes

Recipe on №101 "Salute" contained in handbooks:

calculations, forms, documents: