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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. 258 "RotFront" → No. 258 → Constructor ganache

Constructor ganache: No. 258 "RotFront"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 300.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	115.86	115.68
Confectionery fat	99.7	66.94	66.74
Roasted kernels	97.5	54.88	53.51
Crushed waffles	95.5	30.97	29.58
Whole milk powder the weight ratio of fat 26%	96.0	29.54	28.36
Sign up	95.0	9.15	8.69
Vanilla essence	—	0.23	—
Total			302.56
Output in finished product	98.4	300.80	295.90

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.6	20 maximum
total sugar, %	125.1	25-30 minimum
cocoa butter, %	1.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	7.2	10-16 maximum
dairy fat, %	7.5	15 maximum
total fat, %	102	25-40
milk solids not fat (MSNF), %	20.2
proteins, %	23
alcohol, %	0.0

List of recipes

Recipe on No. 258 "RotFront" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Constructor ganache: No. 258 "RotFront"

Recipe on No. 258 "RotFront" contained in handbooks:

calculations, forms, documents: