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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with fillings between layers of waffles → №161 "Morse code" → No. 161 → Constructor ganache

Constructor ganache: №161 "Morse code"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 74 g
unfinished
products
in kind
in solids
Sign up99.1 26.25 26.02 
Granulated sugar99.8520.40 20.37 
Roasted kernels97.5 8.47 8.26 
Sheet wafers (in candy Marshmallows)95.5 5.94 5.67 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 5.03 3.72 
Sign up78.0 4.19 3.27 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 3.00 2.52 
Natural honey78.0 2.23 1.74 
water—  0.58 —   
Total71.56 
Output in finished product94.1 74.00 69.63 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %5.920 maximum
total sugar, %38.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %2.815 maximum
total fat, %1625-40
milk solids not fat (MSNF), %1.1
proteins, %4.0
alcohol, %0.0
List of recipes

Recipe on №161 "Morse code" contained in handbooks:

calculations, forms, documents: