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All groups → All products → Sweets → Unglazed sweets → Sweets made from praline masses, such as pralines and based on confectionery fat → No. 241 "Hornist" → No. 241 → Constructor ganache

Constructor ganache: No. 241 "Hornist"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 369.4 g
unfinished
products
in kind
in solids
Sign up99.85159.57 159.33 
Confectionery fat99.7 100.99 100.69 
Unfat soy flour92.0 40.82 37.55 
Roasted corn flour94.0 28.93 27.20 
Roasted kernels97.5 24.14 23.53 
Sign up95.0 23.01 21.86 
Fragrant essence—  0.22 —   
Total370.16 
Output in finished product98.0 369.40 362.01 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %2.020 maximum
total sugar, %159.225-30 minimum
cocoa butter, %3.410-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %18.010-16 maximum
dairy fat, %0.015 maximum
total fat, %12225-40
milk solids not fat (MSNF), %0.0
proteins, %29
alcohol, %0.0
List of recipes

Recipe on No. 241 "Hornist" contained in handbooks:

calculations, forms, documents: