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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №139 "Violet" → No. 139 → Constructor ganache

Constructor ganache: №139 "Violet"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 154.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	54.80	54.72
Chocolate glaze [Skurikhin]	99.1	39.21	38.86
Confectionery fat	99.7	23.41	23.34
Dry cream	96.0	14.01	13.45
Cocoa powder [Skurikhin]	95.0	10.51	9.98
Sign up	92.0	9.92	9.13
Roasted kernels	97.5	7.01	6.83
Vanilla essence	—	0.12	—
Soybean phosphatide concentrate	99.0	0.059	0.058
Total			156.37
Output in finished product	98.4	154.70	152.15

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.6	20 maximum
total sugar, %	76.0	25-30 minimum
cocoa butter, %	1.5	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	8.2	10-16 maximum
dairy fat, %	5.7	15 maximum
total fat, %	47	25-40
milk solids not fat (MSNF), %	7.4
proteins, %	8.5
alcohol, %	0.0

List of recipes

Recipe on №139 "Violet" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: №139 "Violet"

Recipe on №139 "Violet" contained in handbooks:

calculations, forms, documents: