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All groups → All products → Sweets → Unglazed sweets → Fondant candy → No. 266 "Cocoa Cream" → No. 266 → Constructor ganache

Constructor ganache: No. 266 "Cocoa Cream"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 748.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	387.21	386.63
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	315.15	233.21
Cocoa powder [Skurikhin]	95.0	44.05	41.84
Starch syrup	78.0	42.07	32.82
Total			694.50
Output in finished product	90.7	748.10	678.53

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	9.3	20 maximum
total sugar, %	568.1	25-30 minimum
cocoa butter, %	6.5	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	34.4	10-16 maximum
dairy fat, %	26.4	15 maximum
total fat, %	33	25-40
milk solids not fat (MSNF), %	64.6
proteins, %	33
alcohol, %	0.0

List of recipes

Recipe on No. 266 "Cocoa Cream" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Constructor ganache: No. 266 "Cocoa Cream"

Recipe on No. 266 "Cocoa Cream" contained in handbooks:

calculations, forms, documents: