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All groups → All products → Sweets → Unglazed sweets → Fondant candy → # 274 "Creamy Fudge" → Chocolate variety → Constructor ganache

Constructor ganache: # 274 "Creamy Fudge"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 945.1 g
unfinished
products
in kind
in solids
Sign up74.0 477.85 353.61 
Granulated sugar99.85386.91 386.33 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 87.10 73.16 
Cocoa powder [Skurikhin]95.0 44.97 42.72 
Starch syrup78.0 37.33 29.12 
Sign up—  0.25 —   
Total884.94 
Output in finished product91.2 945.10 861.93 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %8.820 maximum
total sugar, %653.425-30 minimum
cocoa butter, %6.610-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %35.010-16 maximum
dairy fat, %109.915 maximum
total fat, %11725-40
milk solids not fat (MSNF), %98.9
proteins, %45
alcohol, %0.0
List of recipes

# 274 "Creamy Fudge" (Chocolate variety) included in recipes:

# 274 "Creamy Fudge"No. 274 set

Recipe on # 274 "Creamy Fudge" contained in handbooks:

calculations, forms, documents: