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Chocolate-nut filling in candies → in candy No. 258 → Constructor ganache

Constructor ganache: Chocolate-nut filling in candies

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 843 g
unfinished
products
in kind
in solids
Sign up99.85450.92 450.24 
Roasted peanut kernels97.5 260.27 253.76 
Cocoa-butter [cocoa butter]100.0 60.88 60.88 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 38.46 32.30 
Cocoa powder [Skurikhin]95.0 21.24 20.18 
Sign up95.0 13.56 12.89 
Pouring sweet40.0 4.23 1.69 
Total831.95 
Output in finished product97.9 843.00 825.30 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %2.120 maximum
total sugar, %455.025-30 minimum
cocoa butter, %63.610-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %16.910-16 maximum
dairy fat, %34.815 maximum
total fat, %23325-40
milk solids not fat (MSNF), %10.0
proteins, %76
alcohol, %0.0
List of recipes

Chocolate-nut filling in candies (in candy No. 258) included in recipes:

№258 Cake "Aslanbob"No. 258

Recipe on Chocolate-nut filling in candies contained in handbooks:

calculations, forms, documents: