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All groups → All products → Waffles → Products for diabetics → №50 Wafers "Diabetic" → filling → Constructor ganache

Constructor ganache: filling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 345 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	98.0	124.87	122.37
Confectionery fat	99.7	112.15	111.81
Whole milk powder the weight ratio of fat 26%	96.0	74.68	71.69
Flour, premium	85.5	41.68	35.63
Melange	27.0	3.27	0.88
Sign up	99.0	1.21	1.20
Vegetable oil	100.0	0.25	0.25
Baking soda (E500(ii))	50.0	0.20	0.10
Salt	96.5	0.20	0.20
Vanillin	—	0.10	—
Total			344.14
Output in finished product	98.2	345.00	338.79

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.8	20 maximum
total sugar, %	29.6	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	19.1	15 maximum
total fat, %	131	25-40
milk solids not fat (MSNF), %	51.5
proteins, %	22
alcohol, %	0.0

List of recipes

№50 Wafers "Diabetic" (filling) included in recipes:

№50 Wafers "Diabetic"

Basic recipe

Recipe on №50 Wafers "Diabetic" (filling) contained in handbooks:

1984 Pastry recipes for diabetics

Constructor ganache: filling

№50 Wafers "Diabetic" (filling) included in recipes:

Recipe on №50 Wafers "Diabetic" (filling) contained in handbooks:

calculations, forms, documents: