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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №062 Cream "New" chocolate → Recipe number 3 (!) → Constructor ganache

Constructor ganache: №062 Cream "New" chocolate

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 657.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	279.12	234.46
Granulated sugar	99.85	255.99	255.60
Fresh whole milk the weight ratio of fat 3.2%	12.0	122.29	14.67
Cocoa powder [Skurikhin]	95.0	31.71	30.13
Vanilla powder	99.85	2.47	2.47
Sign up	—	1.27	—
Total			537.33
Output in finished product	78.8	657.50	518.11

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	21.2	20 maximum
total sugar, %	256.9	25-30 minimum
cocoa butter, %	4.6	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	24.5	10-16 maximum
dairy fat, %	225.8	15 maximum
total fat, %	230	25-40
milk solids not fat (MSNF), %	14.4
proteins, %	12
alcohol, %	0.4

List of recipes

Constructor ganache: №062 Cream "New" chocolate

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