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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_17 Custard marzipan (nutmeg) → Constructor ganache

Constructor ganache: №293 "Chocolate set"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 865.3 g
unfinished
products
in kind
in solids
Sign up99.1 309.83 307.04 
Powdered sugar99.85251.16 250.78 
Roasted almond kernel97.5 149.78 146.03 
Granulated sugar99.85134.75 134.55 
Cognac—  44.92 —   
Sign up78.0 19.96 15.57 
Essence orange—  0.30 —   
Total853.97 
Output in finished product94.9 865.30 821.52 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %5.120 maximum
total sugar, %526.125-30 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, %18325-40
milk solids not fat (MSNF), %0.0
proteins, %47
alcohol, %14.4
List of recipes

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

calculations, forms, documents: