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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №066 Chocolate "Zest" → Chocolate mass → Constructor ganache

Constructor ganache: Chocolate mass

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 830 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	347.06	346.54
Cocoa mass	97.8	250.12	244.62
Dry cream	96.0	121.38	116.52
Cocoa-butter [cocoa butter]	100.0	118.18	118.18
Soybean phosphatide concentrate	99.0	3.32	3.29
Sign up	—	0.25	—
Total			829.16
Output in finished product	98.9	830.00	820.87

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.1	20 maximum
total sugar, %	381.7	25-30 minimum
cocoa butter, %	239.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	120.1	10-16 maximum
dairy fat, %	50.5	15 maximum
total fat, %	293	25-40
milk solids not fat (MSNF), %	64.9
proteins, %	56
alcohol, %	0.0

List of recipes

№066 Chocolate "Zest" (Chocolate mass) included in recipes:

№066 Chocolate "Zest"

Finished chocolate

Recipe on №066 Chocolate "Zest" (Chocolate mass) contained in handbooks:

1986 Chocolate and cocoa powder recipes

Constructor ganache: Chocolate mass

№066 Chocolate "Zest" (Chocolate mass) included in recipes:

Recipe on №066 Chocolate "Zest" (Chocolate mass) contained in handbooks:

calculations, forms, documents: