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

Constructor ganache: №093 Chocolate with fondant-cream filling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 786.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.3	467.60	464.33
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	164.87	122.00
Granulated sugar	99.85	133.44	133.24
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	30.35	25.49
Cognac	—	26.26	—
Sign up	78.0	14.44	11.26
Vanilla essence	—	0.60	—
Total			756.32
Output in finished product	92.9	786.70	730.61

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	7.1	20 maximum
total sugar, %	416.3	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	37.8	15 maximum
total fat, %	198	25-40
milk solids not fat (MSNF), %	33.8
proteins, %	40
alcohol, %	8.4

List of recipes

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

1986 Chocolate and cocoa powder recipes

Constructor ganache: №093 Chocolate with fondant-cream filling

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

calculations, forms, documents: