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All groups → All products → Chocolate → Dessert chocolate with additions → №060 Chocolate "Minsk" → No. 060 → Constructor ganache

Constructor ganache: №060 Chocolate "Minsk"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 418.5 g
unfinished
products
in kind
in solids
Sign up99.85192.35 192.06 
Cocoa mass97.8 120.29 117.64 
Cocoa-butter [cocoa butter]100.0 70.39 70.39 
Dry cream96.0 39.15 37.59 
Aromatic alcohol—  7.16 —   
Sign up99.0 1.68 1.67 
Total419.35 
Output in finished product98.6 418.50 412.64 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.420 maximum
total sugar, %201.725-30 minimum
cocoa butter, %127.610-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %57.410-16 maximum
dairy fat, %16.215 maximum
total fat, %14525-40
milk solids not fat (MSNF), %20.8
proteins, %23
alcohol, %7.0
List of recipes

Recipe on №060 Chocolate "Minsk" contained in handbooks:

calculations, forms, documents: