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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → №293_1 Tea → Constructor ganache

Constructor ganache: №293 "Chocolate set"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 920.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.3	395.74	392.97
Chocolate glaze [Skurikhin]	99.1	329.20	326.23
water	—	130.99	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	105.74	78.25
Granulated sugar	99.85	77.44	77.33
Sign up	78.0	9.68	7.55
Tea	91.0	3.69	3.36
Total			885.69
Output in finished product	92.9	920.10	854.96

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	7.1	20 maximum
total sugar, %	451.6	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	8.7	15 maximum
total fat, %	254	25-40
milk solids not fat (MSNF), %	21.4
proteins, %	47
alcohol, %	0.0

List of recipes

Recipe on №293 "Chocolate set" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Constructor ganache: №293 "Chocolate set"

Recipe on №293 "Chocolate set" contained in handbooks:

calculations, forms, documents: