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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with fillings between layers of waffles → №160 "Bear in the North" → No. 160 → Constructor ganache

Constructor ganache: №160 "Bear in the North"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 384 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.1	148.66	147.32
Granulated sugar	99.85	103.57	103.41
Roasted almond kernel	97.5	103.56	100.97
Sheet wafers (in candy Marshmallows)	95.5	29.40	28.07
Cocoa-butter [cocoa butter]	100.0	10.98	10.98
Sign up	—	0.086	—
Total			390.75
Output in finished product	98.6	384.00	378.64

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.4	20 maximum
total sugar, %	172.2	25-30 minimum
cocoa butter, %	10.6	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	116	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	30
alcohol, %	0.0

List of recipes

Recipe on №160 "Bear in the North" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: №160 "Bear in the North"

Recipe on №160 "Bear in the North" contained in handbooks:

calculations, forms, documents: