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All groups → All products → Chocolate → Ordinary chocolate with additions → №023 Chocolate "Special" → No. 023 → Constructor ganache

Constructor ganache: №023 Chocolate "Special"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 461.1 g
unfinished
products
in kind
in solids
Sign up97.8 214.78 210.05 
Powdered sugar99.85168.36 168.11 
Whole milk powder the weight ratio of fat 26%96.0 42.15 40.46 
Cocoa-butter [cocoa butter]100.0 40.10 40.10 
Soybean phosphatide concentrate99.0 1.86 1.84 
Sign up96.5 1.54 1.48 
Vanillin—  0.14 —   
Total462.04 
Output in finished product98.6 461.10 454.64 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.420 maximum
total sugar, %183.725-30 minimum
cocoa butter, %143.610-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %102.510-16 maximum
dairy fat, %10.815 maximum
total fat, %15625-40
milk solids not fat (MSNF), %29.0
proteins, %39
alcohol, %0.0
List of recipes

Recipe on №023 Chocolate "Special" contained in handbooks:

calculations, forms, documents: