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

Constructor ganache: №50 Wafers "Diabetic"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 226.5 g
unfinished
products
in kind
in solids
Sign up85.5 78.73 67.31 
Xylitol (E967)98.0 66.37 65.04 
Confectionery fat99.7 59.61 59.43 
Whole milk powder the weight ratio of fat 26%96.0 39.69 38.10 
Melange27.0 6.17 1.67 
Sign up99.0 0.89 0.88 
Vegetable oil100.0 0.48 0.48 
Baking soda (E500(ii))50.0 0.38 0.19 
Salt96.5 0.38 0.37 
Vanillin—  0.055—   
Total233.48 
Output in finished product98.1 226.50 222.20 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.920 maximum
total sugar, %16.125-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %9.815 maximum
total fat, %6925-40
milk solids not fat (MSNF), %26.4
proteins, %18
alcohol, %0.0
List of recipes

Recipe on №50 Wafers "Diabetic" contained in handbooks:

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