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

Constructor ganache: №067 Chocolate "Nut"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 416.7 g
unfinished
products
in kind
in solids
Sign up99.85136.75 136.54 
Cocoa mass97.8 100.28 98.07 
Roasted grated hazelnut kernel97.5 55.20 53.82 
Roasted crushed hazelnut kernel97.5 50.44 49.17 
Cocoa-butter [cocoa butter]100.0 45.61 45.61 
Sign up96.0 34.48 33.10 
Soybean phosphatide concentrate99.0 1.85 1.83 
Vanilla essence—  0.37 —   
Total418.14 
Output in finished product98.6 416.70 411.03 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.420 maximum
total sugar, %153.225-30 minimum
cocoa butter, %93.410-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %47.810-16 maximum
dairy fat, %0.315 maximum
total fat, %16425-40
milk solids not fat (MSNF), %32.2
proteins, %43
alcohol, %0.0
List of recipes

Recipe on №067 Chocolate "Nut" contained in handbooks:

calculations, forms, documents: