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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №194 "Esmeralda" → No. 194 → Constructor ganache

Constructor ganache: №194 "Esmeralda"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 129.5 g
unfinished
products
in kind
in solids
Sign up99.8561.25 61.15 
Chocolate glaze [Skurikhin]99.1 46.17 45.76 
Apricot puree10.0 26.63 2.66 
Strawberry cooking69.0 13.02 8.98 
Cognac—  2.92 —   
Sign up—  2.92 —   
water—  0.30 —   
Paint red—  0.029—   
Total118.56 
Output in finished product88.9 129.50 115.12 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %11.120 maximum
total sugar, %90.925-30 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, %1525-40
milk solids not fat (MSNF), %0.0
proteins, %2.5
alcohol, %0.9
List of recipes

Recipe on №194 "Esmeralda" contained in handbooks:

calculations, forms, documents: