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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → No. 119 "Baltika" → No. 119 → Constructor ganache

Constructor ganache: No. 119 "Baltika"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 753.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	285.69	285.26
Chocolate glaze [Skurikhin]	99.1	206.84	204.98
Roasted hazelnut kernel	97.5	200.65	195.63
Cocoa mass	97.4	40.65	39.59
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	28.13	23.63
Sign up	100.0	13.60	13.60
Vanilla essence	—	0.29	—
Total			762.69
Output in finished product	98.3	753.40	740.57

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.7	20 maximum
total sugar, %	374.6	25-30 minimum
cocoa butter, %	32.5	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	19.2	10-16 maximum
dairy fat, %	22.5	15 maximum
total fat, %	253	25-40
milk solids not fat (MSNF), %	0.4
proteins, %	50
alcohol, %	0.0

List of recipes

Recipe on No. 119 "Baltika" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: No. 119 "Baltika"

Recipe on No. 119 "Baltika" contained in handbooks:

calculations, forms, documents: