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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. 252 "Okolitsa" → No. 252 → Constructor ganache

Constructor ganache: No. 252 "Okolitsa"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 115.7 g
unfinished
products
in kind
in solids
Sign up99.8554.06 53.98 
Confectionery fat99.7 33.12 33.02 
Whole milk powder the weight ratio of fat 26%96.0 19.44 18.67 
Unfat soy flour92.0 11.50 10.58 
Vanilla essence—  0.17 —   
Total116.25 
Output in finished product98.3 115.70 113.69 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.720 maximum
total sugar, %60.925-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %4.915 maximum
total fat, %3925-40
milk solids not fat (MSNF), %13.3
proteins, %9.0
alcohol, %0.0
List of recipes

Recipe on No. 252 "Okolitsa" contained in handbooks:

calculations, forms, documents: