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Chocolate-milk frosting (in No. 106) → basic recipe → Constructor ganache

Constructor ganache: Chocolate-milk frosting (in No. 106)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 329 g
unfinished
products
in kind
in solids
Sign up74.0 179.27 132.66 
Powdered sugar99.8582.69 82.57 
Cocoa-butter [cocoa butter]100.0 55.25 55.25 
Cocoa powder [Skurikhin]95.0 25.74 24.46 
Vanilla essence—  0.32 —   
Sign up98.0 0.19 0.19 
Total295.12 
Output in finished product88.0 329.00 289.52 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %12.020 maximum
total sugar, %179.925-30 minimum
cocoa butter, %58.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %20.210-16 maximum
dairy fat, %15.115 maximum
total fat, %7325-40
milk solids not fat (MSNF), %36.9
proteins, %19
alcohol, %0.0
List of recipes

Chocolate-milk frosting (in No. 106) (basic recipe) included in recipes:

№106 Cake "Chocolate-raisin"recipe number 1

Recipe on Chocolate-milk frosting (in No. 106) contained in handbooks:

calculations, forms, documents: