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All groups → All products → Sweets → Unglazed sweets → Sweets made from praline masses, such as pralines and based on confectionery fat → №253 "Olympic" → No. 253 → Constructor ganache

Constructor ganache: №253 "Olympic"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 318 g
unfinished
products
in kind
in solids
Sign up99.85159.46 159.22 
Whole milk powder the weight ratio of fat 26%96.0 63.79 61.24 
Confectionery fat99.7 60.27 60.09 
Unfat soy flour92.0 23.92 22.01 
Roasted kernels97.5 17.53 17.10 
Sign up—  0.18 —   
Total319.65 
Output in finished product98.3 318.00 312.62 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.720 maximum
total sugar, %181.725-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %16.215 maximum
total fat, %8825-40
milk solids not fat (MSNF), %43.7
proteins, %28
alcohol, %0.0
List of recipes

Recipe on №253 "Olympic" contained in handbooks:

calculations, forms, documents: