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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №214 "Prunes in chocolate" → No. 214 → Constructor ganache

Constructor ganache: №214 "Prunes in chocolate"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 852.7 g
unfinished
products
in kind
in solids
Sign up75.0 416.79 312.59 
Chocolate glaze [Skurikhin]99.1 348.65 345.51 
Dried almond kernel96.0 45.69 43.86 
water—  37.05 —   
Granulated sugar99.8533.40 33.35 
Total735.31 
Output in finished product83.6 852.70 712.52 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %16.420 maximum
total sugar, %427.625-30 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, %14325-40
milk solids not fat (MSNF), %0.0
proteins, %34
alcohol, %0.0
List of recipes

Recipe on №214 "Prunes in chocolate" contained in handbooks:

calculations, forms, documents: