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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → No. 114 Myutaki Shemakha → No. 114 → Constructor ganache

Constructor ganache: No. 114 Myutaki Shemakha

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 42.1 g
unfinished
products
in kind
in solids
Sign up85.5 22.35 19.11 
Apricot puree10.0 6.74 0.67 
Whole milk12.0 6.70 0.80 
Powdered sugar99.855.36 5.36 
Granulated sugar99.854.47 4.46 
Sign up27.0 4.46 1.20 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 4.02 3.38 
Pressed bakery yeast25.0 0.61 0.15 
Salt96.5 0.18 0.17 
Vanillin—  0.004—   
Total35.31 
Output in finished product80.0 42.10 33.68 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %20.020 maximum
total sugar, %10.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %3.415 maximum
total fat, %4.025-40
milk solids not fat (MSNF), %0.6
proteins, %3.0
alcohol, %0.0
List of recipes

Recipe on No. 114 Myutaki Shemakha contained in handbooks:

calculations, forms, documents: