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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №073 "Piquant" chocolate → Finished chocolate → Constructor ganache

Constructor ganache: №073 "Piquant" chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 919.9 g
unfinished
products
in kind
in solids
Sign up99.85269.06 268.65 
Roasted crushed cashew kernels97.5 236.86 230.94 
Cocoa mass97.8 138.67 135.62 
Whole milk powder the weight ratio of fat 26%96.0 101.96 97.88 
Cocoa-butter [cocoa butter]100.0 97.82 97.82 
Sign up97.5 55.11 53.74 
Dry cream96.0 34.05 32.69 
Soybean phosphatide concentrate99.0 2.77 2.74 
Vanillin—  0.21 —   
Total920.09 
Output in finished product98.3 919.90 904.45 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.720 maximum
total sugar, %326.925-30 minimum
cocoa butter, %163.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %66.110-16 maximum
dairy fat, %40.115 maximum
total fat, %34125-40
milk solids not fat (MSNF), %88.2
proteins, %98
alcohol, %0.0
List of recipes

Recipe on №073 "Piquant" chocolate contained in handbooks:

calculations, forms, documents: