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All groups → All products → Chocolate → Chocolate with fillings → No. 103 Chocolate with creme brulee filling → Finished chocolate → Constructor ganache

Constructor ganache: No. 103 Chocolate with creme brulee filling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 904.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.3	744.97	739.76
Granulated sugar	99.85	97.77	97.63
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	65.18	48.24
Cognac	—	14.55	—
Starch syrup	78.0	13.04	10.17
Sign up	—	1.51	—
Total			895.79
Output in finished product	95.7	904.40	865.33

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	4.3	20 maximum
total sugar, %	441.4	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, %	5.4	15 maximum
total fat, %	260	25-40
milk solids not fat (MSNF), %	13.2
proteins, %	49
alcohol, %	4.7

List of recipes

Recipe on No. 103 Chocolate with creme brulee filling contained in handbooks:

1986 Chocolate and cocoa powder recipes

Constructor ganache: No. 103 Chocolate with creme brulee filling

Recipe on No. 103 Chocolate with creme brulee filling contained in handbooks:

calculations, forms, documents: