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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №104 "Truffles extra" → No. 104 → Constructor ganache

Constructor ganache: №104 "Truffles extra"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 853.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.1	268.76	266.35
Powdered sugar	99.85	201.37	201.06
Cocoa mass	97.4	165.74	161.43
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	165.47	139.00
Cognac	—	24.42	—
Sign up	100.0	23.36	23.36
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	22.74	16.83
Granulated sugar	99.85	18.42	18.39
Cocoa powder [Skurikhin]	95.0	17.42	16.55
Vanillin	—	0.23	—
Total			842.97
Output in finished product	94.4	853.70	805.88

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	5.6	20 maximum
total sugar, %	348.9	25-30 minimum
cocoa butter, %	102.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	90.3	10-16 maximum
dairy fat, %	132.4	15 maximum
total fat, %	323	25-40
milk solids not fat (MSNF), %	6.9
proteins, %	40
alcohol, %	7.8

List of recipes

Recipe on №104 "Truffles extra" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: №104 "Truffles extra"

Recipe on №104 "Truffles extra" contained in handbooks:

calculations, forms, documents: