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All groups → All products → Chocolate → Dessert chocolate with additions → №049 Chocolate "Jubilee" → Finished chocolate → Constructor ganache

Constructor ganache: №049 Chocolate "Jubilee"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 157.6 g
unfinished
products
in kind
in solids
Sign up74.0 51.51 38.12 
Powdered sugar99.8551.32 51.24 
Cocoa mass97.8 39.64 38.77 
Cocoa-butter [cocoa butter]100.0 30.13 30.13 
Soybean phosphatide concentrate99.0 0.63 0.63 
Sign up—  0.10 —   
Total158.88 
Output in finished product99.2 157.60 156.34 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %0.820 maximum
total sugar, %79.125-30 minimum
cocoa butter, %48.910-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %18.910-16 maximum
dairy fat, %4.315 maximum
total fat, %5425-40
milk solids not fat (MSNF), %10.6
proteins, %9.0
alcohol, %0.0
List of recipes

Recipe on №049 Chocolate "Jubilee" contained in handbooks:

calculations, forms, documents: