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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №065 Chocolate "Ginger" → Roasted mass → Constructor ganache

Constructor ganache: Roasted mass

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 753.6 g
unfinished
products
in kind
in solids
Sign up99.85360.27 359.73 
Chocolate glaze [Skurikhin]99.1 230.62 228.55 
Roasted hazelnut kernel97.5 180.18 175.67 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 7.17 6.03 
Vanillin—  0.15 —   
Total769.98 
Output in finished product99.0 753.60 746.06 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.020 maximum
total sugar, %456.325-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %5.715 maximum
total fat, %19825-40
milk solids not fat (MSNF), %0.1
proteins, %42
alcohol, %0.0
List of recipes

№065 Chocolate "Ginger" (Roasted mass) included in recipes:

№065 Chocolate "Ginger"Finished chocolate

Recipe on №065 Chocolate "Ginger" (Roasted mass) contained in handbooks:

calculations, forms, documents: