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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with roasted shells → №175 "Serenade" → No. 175 → Constructor ganache

Constructor ganache: №175 "Serenade"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 45.8 g
unfinished
products
in kind
in solids
Sign up99.8518.97 18.94 
Roasted hazelnut kernel97.5 11.86 11.56 
Chocolate glaze [Skurikhin]99.1 11.56 11.46 
Apple puree [GOST]10.0 9.49 0.95 
Apricot puree10.0 4.74 0.47 
Sign up91.2 0.10 0.089
Essence orange—  0.024—   
Total43.48 
Output in finished product92.3 45.80 42.26 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %7.720 maximum
total sugar, %24.925-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %1125-40
milk solids not fat (MSNF), %0.0
proteins, %2.5
alcohol, %0.0
List of recipes

Recipe on №175 "Serenade" contained in handbooks:

calculations, forms, documents: