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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → Creamy cream on xylitol → Syrup → Constructor ganache

Constructor ganache: Syrup

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 740 g
unfinished
products
in kind
in solids
Sign up98.0 486.81 477.07 
Fresh whole milk the weight ratio of fat 3.2%12.0 334.79 40.17 
Total517.25 
Output in finished product68.5 740.00 506.90 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %31.520 maximum
total sugar, %15.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %10.515 maximum
total fat, %1025-40
milk solids not fat (MSNF), %28.9
proteins, %10.0
alcohol, %0.0
List of recipes

Creamy cream on xylitol (Syrup) included in recipes:

Creamy cream on xylitolBasic recipe

Recipe on Creamy cream on xylitol (Syrup) contained in handbooks:

calculations, forms, documents: