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All groups → All products → Chocolate → Chocolate with fillings → №105 Chocolate "Grenada" → Filling → Constructor ganache

Constructor ganache: Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 163.5 g
unfinished
products
in kind
in solids
Sign up99.8575.07 74.96 
Roasted grated hazelnut kernel97.5 42.70 41.63 
Cocoa mass97.8 29.08 28.44 
Cocoa-butter [cocoa butter]100.0 18.66 18.66 
Soybean phosphatide concentrate99.0 0.65 0.65 
Sign up—  0.16 —   
Total164.33 
Output in finished product99.0 163.50 161.86 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.020 maximum
total sugar, %74.225-30 minimum
cocoa butter, %32.510-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %13.910-16 maximum
dairy fat, %0.015 maximum
total fat, %6125-40
milk solids not fat (MSNF), %0.0
proteins, %11
alcohol, %0.0
List of recipes

№105 Chocolate "Grenada" (Filling) included in recipes:

№105 Chocolate "Grenada"Finished chocolate

Recipe on №105 Chocolate "Grenada" (Filling) contained in handbooks:

calculations, forms, documents: