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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №071 Chocolate "Parus" → Finished chocolate → Constructor ganache

Constructor ganache: №071 Chocolate "Parus"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 283.7 g
unfinished
products
in kind
in solids
Sign up99.85107.53 107.37 
Cocoa mass97.8 48.71 47.64 
Roasted crushed peanuts97.5 39.48 38.49 
Roasted whole peanut kernels97.5 39.48 38.49 
Cocoa-butter [cocoa butter]100.0 36.86 36.86 
Sign up97.5 15.44 15.05 
Soybean phosphatide concentrate99.0 1.04 1.03 
Vanilla essence—  0.22 —   
Total284.94 
Output in finished product98.7 283.70 280.10 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.320 maximum
total sugar, %106.925-30 minimum
cocoa butter, %59.810-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %23.210-16 maximum
dairy fat, %0.015 maximum
total fat, %10925-40
milk solids not fat (MSNF), %0.0
proteins, %31
alcohol, %0.0
List of recipes

Recipe on №071 Chocolate "Parus" contained in handbooks:

calculations, forms, documents: