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All groups → All products → Sweets → Sets of sweets → No. 292 "Jubilee set" (creamy) → view No. 2 → Constructor ganache

Constructor ganache: No. 292 "Jubilee set" (creamy)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 352.9 g
unfinished
products
in kind
in solids
Sign up99.85156.61 156.38 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 107.14 79.29 
Chocolate "Extra with milk"99.2 65.07 64.55 
Starch syrup78.0 17.44 13.61 
Cognac—  9.29 —   
Sign up96.0 6.65 6.39 
water—  6.18 —   
Alcohol—  3.36 —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 2.94 2.47 
Cocoa-butter [cocoa butter]100.0 1.89 1.89 
Sign up—  0.041—   
Total324.56 
Output in finished product88.3 352.90 311.58 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %11.720 maximum
total sugar, %215.125-30 minimum
cocoa butter, %1.810-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %11.115 maximum
total fat, %1625-40
milk solids not fat (MSNF), %21.6
proteins, %8.5
alcohol, %6.2
List of recipes

No. 292 "Jubilee set" (creamy) (view No. 2) included in recipes:

No. 292 "Jubilee set" (creamy)No. 292 set

Recipe on No. 292 "Jubilee set" (creamy) contained in handbooks:

calculations, forms, documents: