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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. 249 "Murzilka" → No. 249 → Constructor ganache

Constructor ganache: No. 249 "Murzilka"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 362.9 g
unfinished
products
in kind
in solids
Sign up99.85193.41 193.12 
Confectionery fat99.7 86.24 85.98 
Roasted hazelnut kernel97.5 36.46 35.55 
Unfat soy flour92.0 32.79 30.16 
Cocoa powder [Skurikhin]95.0 21.88 20.79 
Sign up—  0.27 —   
Total365.61 
Output in finished product98.5 362.90 357.57 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.520 maximum
total sugar, %191.225-30 minimum
cocoa butter, %3.210-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %17.110-16 maximum
dairy fat, %0.015 maximum
total fat, %11725-40
milk solids not fat (MSNF), %0.0
proteins, %23
alcohol, %0.0
List of recipes

Recipe on No. 249 "Murzilka" contained in handbooks:

calculations, forms, documents: