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All groups → All products → Chocolate → Chocolate with fillings → №106 Chocolate "Sokolniki" → Filling → Constructor ganache

Constructor ganache: Filling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 761.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.3	366.55	363.98
Granulated sugar	99.85	168.02	167.77
water	—	69.17	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	46.82	34.65
Puree fruit and berry varietal	10.0	44.04	4.40
Sign up	78.0	39.35	30.69
Roasted almond kernel	97.5	23.55	22.96
Cocoa-butter [cocoa butter]	100.0	22.84	22.84
Alcohol	—	11.75	—
Cognac	—	2.32	—
Sign up	91.2	0.30	0.27
Essence orange	—	0.23	—
Total			647.57
Output in finished product	82.6	761.80	629.25

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	17.4	20 maximum
total sugar, %	360.8	25-30 minimum
cocoa butter, %	22.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	3.9	15 maximum
total fat, %	165	25-40
milk solids not fat (MSNF), %	9.5
proteins, %	31
alcohol, %	12.2

List of recipes

№106 Chocolate "Sokolniki" (Filling) included in recipes:

№106 Chocolate "Sokolniki"

Finished chocolate

Recipe on №106 Chocolate "Sokolniki" (Filling) contained in handbooks:

1986 Chocolate and cocoa powder recipes

Constructor ganache: Filling

№106 Chocolate "Sokolniki" (Filling) included in recipes:

Recipe on №106 Chocolate "Sokolniki" (Filling) contained in handbooks:

calculations, forms, documents: