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All groups → All semi-finished products → Baked semi-finished products → Puff semi-finished products → No. 021 Puff → Recipe number 2 (!) → Constructor ganache

Constructor ganache: No. 021 Puff

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 339.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	223.41	191.01
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	148.94	125.11
Melange	27.0	11.32	3.06
Salt	96.5	1.79	1.72
Citric acid (E330)	98.0	0.30	0.29
Total			321.20
Output in finished product	92.5	339.60	314.13

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	7.5	20 maximum
total sugar, %	4.7	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, %	120.2	15 maximum
total fat, %	124	25-40
milk solids not fat (MSNF), %	2.2
proteins, %	25
alcohol, %	0.0

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Constructor ganache: No. 021 Puff

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