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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with fillings between layers of waffles → # 159 "Clubfoot Bear" → No. 159 → Constructor ganache

Constructor ganache: # 159 "Clubfoot Bear"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 628 g
unfinished
products
in kind
in solids
Sign up99.1 254.65 252.35 
Granulated sugar99.85193.10 192.81 
Roasted almonds with sugar97.5 96.55 94.14 
Cocoa-butter [cocoa butter]100.0 58.75 58.75 
Sheet wafers (in candy Marshmallows)95.5 44.38 42.38 
Sign up—  0.14 —   
Total640.43 
Output in finished product98.9 628.00 621.22 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.120 maximum
total sugar, %305.925-30 minimum
cocoa butter, %57.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %14225-40
milk solids not fat (MSNF), %0.0
proteins, %12
alcohol, %0.0
List of recipes

Recipe on # 159 "Clubfoot Bear" contained in handbooks:

calculations, forms, documents: