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All groups → All products → Chocolate → Ordinary chocolate with additions → №013 Chocolate "Cinderella" → No. 013 → Constructor ganache

Constructor ganache: №013 Chocolate "Cinderella"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 607.2 g
unfinished
products
in kind
in solids
Sign up99.85245.05 244.68 
Cocoa-butter [cocoa butter]100.0 138.74 138.74 
Whole milk powder the weight ratio of fat 26%96.0 129.03 123.87 
Cocoa mass97.8 87.32 85.40 
Natural coffee98.0 14.87 14.57 
Sign up99.0 2.44 2.42 
Essence coffee—  0.73 —   
Total609.67 
Output in finished product98.8 607.20 599.91 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.220 maximum
total sugar, %291.425-30 minimum
cocoa butter, %178.810-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %41.710-16 maximum
dairy fat, %33.015 maximum
total fat, %21425-40
milk solids not fat (MSNF), %88.9
proteins, %42
alcohol, %0.0
List of recipes

Recipe on №013 Chocolate "Cinderella" contained in handbooks:

calculations, forms, documents: