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All groups → All products → Sweets → Unglazed sweets → Sweets made from praline masses, such as pralines and based on confectionery fat → №240 "Viola" → No. 240 → Constructor ganache

Constructor ganache: №240 "Viola"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 533 g
unfinished
products
in kind
in solids
Sign up99.85250.50 250.13 
Confectionery fat99.7 106.77 106.45 
Roasted peanut kernels97.5 79.93 77.93 
Roasted ground barley kernels92.0 71.58 65.85 
Whole milk powder the weight ratio of fat 26%96.0 36.27 34.82 
Total535.18 
Output in finished product98.2 533.00 523.41 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.820 maximum
total sugar, %259.225-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %9.215 maximum
total fat, %15425-40
milk solids not fat (MSNF), %24.8
proteins, %29
alcohol, %0.0
List of recipes

Recipe on №240 "Viola" contained in handbooks:

calculations, forms, documents: