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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №134 "Nuts in chocolate" → No. 134 → Constructor ganache

Constructor ganache: №134 "Nuts in chocolate"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 995.5 g
unfinished
products
in kind
in solids
Sign up99.1 355.74 352.54 
Powdered sugar99.85317.01 316.53 
Roasted kernels97.5 238.52 232.56 
Cocoa mass97.4 91.06 88.69 
Cocoa-butter [cocoa butter]100.0 24.38 24.38 
Sign up—  0.40 —   
Total1014.71 
Output in finished product98.8 995.50 983.26 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.220 maximum
total sugar, %475.925-30 minimum
cocoa butter, %66.810-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %42.910-16 maximum
dairy fat, %0.015 maximum
total fat, %30625-40
milk solids not fat (MSNF), %0.0
proteins, %89
alcohol, %0.0
List of recipes

Recipe on №134 "Nuts in chocolate" contained in handbooks:

calculations, forms, documents: