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All groups → All products → Sweets → Unglazed sweets → Sweets made from praline masses, such as pralines and based on confectionery fat → №239 "Buratino" → No. 239 → Constructor ganache

Constructor ganache: №239 "Buratino"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 333.8 g
unfinished
products
in kind
in solids
Sign up99.85149.23 149.00 
Confectionery fat99.7 89.61 89.34 
Skimmed milk powder [GOST, Skurikhin: skimmed milk powder]96.0 36.47 35.01 
Cocoa powder [Skurikhin]95.0 33.45 31.78 
Roasted hazelnut kernel97.5 32.56 31.74 
Total336.87 
Output in finished product98.7 333.80 329.46 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.320 maximum
total sugar, %165.125-30 minimum
cocoa butter, %4.910-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %26.210-16 maximum
dairy fat, %0.415 maximum
total fat, %11425-40
milk solids not fat (MSNF), %33.9
proteins, %25
alcohol, %0.0
List of recipes

Recipe on №239 "Buratino" contained in handbooks:

calculations, forms, documents: