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All groups → All products → Sweets → Fat-glazed sweets → №217 "Basketball" → No. 217 → Constructor ganache

Constructor ganache: №217 "Basketball"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 299.4 g
unfinished
products
in kind
in solids
Sign up99.85133.06 132.86 
Milk-fat glaze98.7 75.70 74.72 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 51.29 37.95 
Starch syrup78.0 20.32 15.85 
Chocolate glaze [Skurikhin]99.1 13.09 12.97 
Sign up—  7.01 —   
Alcohol—  6.14 —   
Fruit cooking69.0 2.18 1.51 
Essence of rum—  0.13 —   
Total275.86 
Output in finished product89.9 299.40 269.24 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %10.120 maximum
total sugar, %173.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %4.315 maximum
total fat, %9.025-40
milk solids not fat (MSNF), %10.5
proteins, %4.5
alcohol, %6.0
List of recipes

Recipe on №217 "Basketball" contained in handbooks:

calculations, forms, documents: