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Constructor ganache: Fat chocolate filling (in # 246, 254)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 398.2 g
unfinished
products
in kind
in solids
Sign up99.85181.99 181.71 
Confectionery fat99.7 166.52 166.02 
Cocoa powder [Skurikhin]95.0 25.17 23.91 
Chocolate glaze [Skurikhin]99.1 15.49 15.35 
Whole milk powder95.0 9.68 9.20 
Sign up—  1.15 —   
Vanilla powder99.850.0080.008
Total396.19 
Output in finished product99.0 398.20 394.22 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.020 maximum
total sugar, %192.425-30 minimum
cocoa butter, %3.810-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %20.010-16 maximum
dairy fat, %2.415 maximum
total fat, %17725-40
milk solids not fat (MSNF), %6.8
proteins, %9.0
alcohol, %0.0