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All groups → All semi-finished products → Baked semi-finished products → Air semi-finished products → No. 033 Sugar rolls → Recipe number 2 (!) → Constructor ganache

Constructor ganache: No. 033 Sugar rolls

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 535.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	265.34	226.87
Fresh whole milk the weight ratio of fat 3.2%	12.0	265.34	31.84
Granulated sugar	99.85	265.34	264.95
Melange	27.0	66.34	17.91
Vanilla powder	99.85	2.65	2.65
Total			544.22
Output in finished product	97.0	535.80	519.73

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	3.0	20 maximum
total sugar, %	271.7	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, %	8.1	15 maximum
total fat, %	18	25-40
milk solids not fat (MSNF), %	22.3
proteins, %	42
alcohol, %	0.0

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Constructor ganache: No. 033 Sugar rolls

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