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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → No. 063 Milk-sugar syrup → Recipe number 3 (!) → Constructor ganache

Constructor ganache: No. 063 Milk-sugar syrup

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 775.8 g
unfinished
products
in kind
in solids
Sign up99.85552.98 552.15 
Fresh whole milk the weight ratio of fat 3.2%12.0 264.16 31.70 
Total583.85 
Output in finished product73.0 775.80 566.33 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %27.020 maximum
total sugar, %547.125-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %8.215 maximum
total fat, %8.025-40
milk solids not fat (MSNF), %22.6
proteins, %7.5
alcohol, %0.0
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