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All groups → All products → Chocolate → Ordinary chocolate with additions → №021 Chocolate "Nurr" → No. 021 → Constructor ganache

Constructor ganache: №021 Chocolate "Nurr"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 755 g
unfinished
products
in kind
in solids
Sign up99.85328.81 328.31 
Whole milk powder the weight ratio of fat 26%96.0 159.75 153.36 
Cocoa-butter [cocoa butter]100.0 147.29 147.29 
Cocoa mass97.8 129.98 127.13 
Soybean phosphatide concentrate99.0 3.04 3.01 
Sign up96.5 0.53 0.51 
Vanillin—  0.15 —   
Total759.60 
Output in finished product99.0 755.00 747.45 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.020 maximum
total sugar, %386.025-30 minimum
cocoa butter, %207.910-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %62.010-16 maximum
dairy fat, %40.915 maximum
total fat, %25225-40
milk solids not fat (MSNF), %110.0
proteins, %55
alcohol, %0.0
List of recipes

Recipe on №021 Chocolate "Nurr" contained in handbooks:

calculations, forms, documents: