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Chocolate-coffee filling (in # 252) → the main → Constructor ganache

Constructor ganache: Chocolate-coffee filling (in # 252)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 53.1 g
unfinished
products
in kind
in solids
Sign up99.8531.87 31.82 
Roasted hazelnut kernel97.5 16.87 16.45 
Cocoa mass97.4 2.11 2.05 
Confectionery fat99.7 1.91 1.90 
Natural roasted coffee96.0 0.79 0.76 
Total52.98 
Output in finished product99.0 53.10 52.57 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.020 maximum
total sugar, %31.625-30 minimum
cocoa butter, %1.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %1.010-16 maximum
dairy fat, %0.015 maximum
total fat, %1425-40
milk solids not fat (MSNF), %0.0
proteins, %3.5
alcohol, %0.0
List of recipes

Chocolate-coffee filling (in # 252) (the main) included in recipes:

№252 Cake "Chocolate-coffee"No. 252

Recipe on Chocolate-coffee filling (in # 252) contained in handbooks:

calculations, forms, documents: