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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_ 24 ℃ with praline filling → Constructor ganache

Constructor ganache: №293 "Chocolate set"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 990.5 g
unfinished
products
in kind
in solids
Sign up99.3 568.84 564.86 
Granulated sugar99.85257.74 257.36 
Roasted almonds with sugar97.5 128.87 125.65 
Cocoa-butter [cocoa butter]100.0 89.91 89.91 
Vanilla essence—  0.38 —   
Sign up—  0.19 —   
Total1037.78 
Output in finished product99.22990.50 982.77 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %0.820 maximum
total sugar, %472.925-30 minimum
cocoa butter, %85.110-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %27625-40
milk solids not fat (MSNF), %0.0
proteins, %33
alcohol, %0.0
List of recipes

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

calculations, forms, documents: