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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №128 "Red Poppy" → No. 128 → Constructor ganache

Constructor ganache: №128 "Red Poppy"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 617.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.1	187.60	185.91
Powdered sugar	99.85	168.85	168.60
Sheet wafers (in candy Marshmallows)	95.5	55.74	53.23
Cocoa mass	97.4	48.50	47.24
Granulated sugar	99.85	43.51	43.45
Sign up	97.5	35.72	34.82
Roasted hazelnut kernel	97.5	35.72	34.82
Cocoa-butter [cocoa butter]	100.0	34.05	34.05
Starch syrup	78.0	21.76	16.97
Coconut oil	100.0	7.02	7.02
Sign up	—	0.067	—
Total			626.12
Output in finished product	98.6	617.80	609.21

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.4	20 maximum
total sugar, %	304.7	25-30 minimum
cocoa butter, %	56.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	22.9	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	168	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	29
alcohol, %	0.0

List of recipes

Recipe on №128 "Red Poppy" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: №128 "Red Poppy"

Recipe on №128 "Red Poppy" contained in handbooks:

calculations, forms, documents: