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All groups → All semi-finished products → Baked semi-finished products → Custard semi-finished products → No. 022 Custard → Recipe number 2 (!) → Constructor ganache

Constructor ganache: No. 022 Custard

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 297.6 g
unfinished
products
in kind
in solids
Sign up27.0 233.81 63.13 
Flour, premium85.5 135.54 115.89 
water—  77.66 —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 67.77 56.93 
Salt96.5 1.69 1.63 
Total237.58 
Output in finished product76.0 297.60 226.18 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %24.020 maximum
total sugar, %4.225-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %53.215 maximum
total fat, %8125-40
milk solids not fat (MSNF), %1.0
proteins, %43
alcohol, %0.0
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