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All groups → All products → Chocolate → Chocolate with fillings → №093 Chocolate with fondant-cream filling → Filling → Constructor ganache

Constructor ganache: Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 243 g
unfinished
products
in kind
in solids
Sign up74.0 118.08 87.38 
Granulated sugar99.8595.57 95.43 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 21.74 18.26 
Cognac—  18.81 —   
Starch syrup78.0 10.34 8.06 
Sign up—  0.43 —   
Total209.14 
Output in finished product84.0 243.00 204.12 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %16.020 maximum
total sugar, %162.025-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %27.415 maximum
total fat, %2725-40
milk solids not fat (MSNF), %24.5
proteins, %8.5
alcohol, %6.1
List of recipes

№093 Chocolate with fondant-cream filling (Filling) included in recipes:

№093 Chocolate with fondant-cream fillingFinished chocolate

Recipe on №093 Chocolate with fondant-cream filling (Filling) contained in handbooks:

calculations, forms, documents: