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All groups → All products → Chocolate → Chocolate with fillings → №095 Chocolate with coffee filling → Finished chocolate → Constructor ganache

Constructor ganache: №095 Chocolate with coffee filling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 905.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.3	538.45	534.68
Powdered sugar	99.85	91.65	91.51
Cocoa-butter [cocoa butter]	100.0	59.57	59.57
Granulated sugar	99.85	53.01	52.93
Whole milk powder the weight ratio of fat 26%	96.0	48.07	46.14
Sign up	74.0	42.03	31.10
Cocoa mass	97.8	41.33	40.42
water	—	17.88	—
Alcohol	—	16.72	—
Ground coffee	98.0	12.83	12.57
Sign up	—	8.36	—
Starch syrup	78.0	7.95	6.20
Total			875.13
Output in finished product	93.4	905.40	845.37

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	6.6	20 maximum
total sugar, %	406.0	25-30 minimum
cocoa butter, %	77.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	19.4	10-16 maximum
dairy fat, %	15.6	15 maximum
total fat, %	279	25-40
milk solids not fat (MSNF), %	41.0
proteins, %	54
alcohol, %	18.8

List of recipes

Recipe on №095 Chocolate with coffee filling contained in handbooks:

1986 Chocolate and cocoa powder recipes

Constructor ganache: №095 Chocolate with coffee filling

Recipe on №095 Chocolate with coffee filling contained in handbooks:

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