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Semi-finished product raisin-biscuit (in No. 106) → basic recipe → Constructor ganache

Constructor ganache: Semi-finished product raisin-biscuit (in No. 106)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 588.4 g
unfinished
products
in kind
in solids
Sign up27.0 229.54 61.98 
Raisins80.0 217.88 174.31 
Granulated sugar99.85186.50 186.22 
Flour, premium85.5 143.46 122.66 
Essence—  0.58 —   
Total545.16 
Output in finished product87.0 588.40 511.91 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %13.020 maximum
total sugar, %313.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %2725-40
milk solids not fat (MSNF), %0.0
proteins, %46
alcohol, %0.0
List of recipes

Semi-finished product raisin-biscuit (in No. 106) (basic recipe) included in recipes:

№106 Cake "Chocolate-raisin"recipe number 1

Recipe on Semi-finished product raisin-biscuit (in No. 106) contained in handbooks:

calculations, forms, documents: