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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №123 "Zolotaya Niva" → No. 123 → Constructor ganache

Constructor ganache: №123 "Zolotaya Niva"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 82.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.1	32.13	31.84
Roasted almond kernel	97.5	21.88	21.34
Granulated sugar	99.85	13.58	13.56
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	11.36	8.41
Sheet wafers (in candy Marshmallows)	95.5	4.25	4.06
Sign up	100.0	3.06	3.06
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	1.75	1.47
Liqueur "Yuzhny"	40.0	0.44	0.18
Citrus essence	—	0.015	—
Vanillin	—	0.004	—
Total			83.92
Output in finished product	97.9	82.30	80.57

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	2.1	20 maximum
total sugar, %	34.5	25-30 minimum
cocoa butter, %	2.9	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	2.3	15 maximum
total fat, %	28	25-40
milk solids not fat (MSNF), %	2.3
proteins, %	7.0
alcohol, %	0.0

List of recipes

Recipe on №123 "Zolotaya Niva" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: №123 "Zolotaya Niva"

Recipe on №123 "Zolotaya Niva" contained in handbooks:

calculations, forms, documents: