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All groups → All products → Chocolate → Ordinary chocolate with additions → №026 Chocolate "New" → No. 026 → Constructor ganache

Constructor ganache: №026 Chocolate "New"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 689.3 g
unfinished
products
in kind
in solids
Sign up99.85341.16 340.64 
Cocoa mass97.8 159.31 155.80 
Roasted grated kernel97.5 92.37 90.06 
Cocoa-butter [cocoa butter]100.0 68.52 68.52 
Whole milk powder the weight ratio of fat 26%96.0 38.68 37.13 
Sign up99.0 2.77 2.75 
Vanillin—  0.21 —   
Total694.90 
Output in finished product99.2 689.30 683.79 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %0.820 maximum
total sugar, %352.525-30 minimum
cocoa butter, %144.610-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %76.010-16 maximum
dairy fat, %9.915 maximum
total fat, %20425-40
milk solids not fat (MSNF), %26.6
proteins, %54
alcohol, %0.0
List of recipes

Recipe on №026 Chocolate "New" contained in handbooks:

calculations, forms, documents: