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

Constructor ganache: Creamy cream on xylitol

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 303.7 g
unfinished
products
in kind
in solids
Sign up84.0 126.64 106.38 
Xylitol (E967)98.0 116.48 114.15 
Fresh whole milk the weight ratio of fat 3.2%12.0 80.10 9.61 
Cognac—  10.68 —   
Total230.14 
Output in finished product72.4 303.70 219.93 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %27.620 maximum
total sugar, %4.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %102.315 maximum
total fat, %10225-40
milk solids not fat (MSNF), %8.6
proteins, %3.0
alcohol, %3.4
List of recipes

Recipe on Creamy cream on xylitol contained in handbooks:

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