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All groups → All products → Sweets → Unglazed sweets → Sweets made from praline masses, such as pralines and based on confectionery fat → №254 "Field" → No. 254 → Constructor ganache

Constructor ganache: №254 "Field"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 423.3 g
unfinished
products
in kind
in solids
Sign up99.85214.05 213.72 
Confectionery fat99.7 117.31 116.95 
Ground sunflower kernel semi-skimmed [cake of sunflower seed kernels]95.0 62.42 59.30 
Cocoa powder [Skurikhin]95.0 38.62 36.69 
Vanilla essence—  0.42 —   
Total426.67 
Output in finished product98.6 423.30 417.29 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.420 maximum
total sugar, %213.825-30 minimum
cocoa butter, %5.710-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %30.210-16 maximum
dairy fat, %0.015 maximum
total fat, %12825-40
milk solids not fat (MSNF), %0.0
proteins, %34
alcohol, %0.0
List of recipes

Recipe on №254 "Field" contained in handbooks:

calculations, forms, documents: