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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №067 Chocolate "Nut" → Chocolate mass → Constructor ganache

Constructor ganache: Chocolate mass

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 983.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	363.80	363.26
Cocoa mass	97.8	266.77	260.90
Roasted grated hazelnut kernel	97.5	146.84	143.17
Cocoa-butter [cocoa butter]	100.0	121.34	121.34
Skimmed milk powder [GOST, Skurikhin: skimmed milk powder]	96.0	91.73	88.06
Sign up	99.0	4.92	4.87
Vanilla essence	—	0.98	—
Total			981.60
Output in finished product	98.8	983.60	971.80

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.2	20 maximum
total sugar, %	410.1	25-30 minimum
cocoa butter, %	250.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	128.1	10-16 maximum
dairy fat, %	0.9	15 maximum
total fat, %	351	25-40
milk solids not fat (MSNF), %	86.3
proteins, %	91
alcohol, %	0.0

List of recipes

№067 Chocolate "Nut" (Chocolate mass) included in recipes:

№067 Chocolate "Nut"

Finished chocolate

Recipe on №067 Chocolate "Nut" (Chocolate mass) contained in handbooks:

1986 Chocolate and cocoa powder recipes

Constructor ganache: Chocolate mass

№067 Chocolate "Nut" (Chocolate mass) included in recipes:

Recipe on №067 Chocolate "Nut" (Chocolate mass) contained in handbooks:

calculations, forms, documents: