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All groups → All products → Chocolate → Ordinary chocolate with additions → №019 Chocolate "Registan" → No. 019 → Constructor ganache

Constructor ganache: №019 Chocolate "Registan"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 567.3 g
unfinished
products
in kind
in solids
Sign up97.8 260.59 254.86 
Powdered sugar99.85232.30 231.95 
Cocoa-butter [cocoa butter]100.0 49.93 49.93 
Roasted grated cashew kernel97.5 32.58 31.76 
Soybean phosphatide concentrate99.0 2.28 2.26 
Sign up—  0.68 —   
Vanillin—  0.17 —   
Total570.76 
Output in finished product99.0 567.30 561.63 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.020 maximum
total sugar, %232.325-30 minimum
cocoa butter, %175.410-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %124.410-16 maximum
dairy fat, %0.015 maximum
total fat, %19225-40
milk solids not fat (MSNF), %0.0
proteins, %39
alcohol, %0.2
List of recipes

Recipe on №019 Chocolate "Registan" contained in handbooks:

calculations, forms, documents: