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All groups → All products → Sweets → Unglazed sweets → Fondant candy → No. 271 "Premiere" → No. 271 → Constructor ganache

Constructor ganache: No. 271 "Premiere"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 255.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	152.19	151.97
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	73.91	54.69
Starch syrup	78.0	22.17	17.29
Cocoa powder [Skurikhin]	95.0	9.26	8.80
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	6.09	5.12
Sign up	—	0.24	—
Total			237.86
Output in finished product	91.0	255.90	232.87

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	9.0	20 maximum
total sugar, %	198.6	25-30 minimum
cocoa butter, %	1.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	7.3	10-16 maximum
dairy fat, %	11.1	15 maximum
total fat, %	13	25-40
milk solids not fat (MSNF), %	15.3
proteins, %	7.5
alcohol, %	0.0

List of recipes

Recipe on No. 271 "Premiere" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Constructor ganache: No. 271 "Premiere"

Recipe on No. 271 "Premiere" contained in handbooks:

calculations, forms, documents: