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

Constructor ganache: №106 Chocolate "Sokolniki"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 83.8 g
unfinished
products
in kind
in solids
Sign up99.3 77.36 76.82 
Granulated sugar99.853.81 3.80 
water—  1.57 —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 1.06 0.79 
Puree fruit and berry varietal10.0 1.00 0.10 
Sign up78.0 0.89 0.70 
Roasted almond kernel97.5 0.53 0.52 
Cocoa-butter [cocoa butter]100.0 0.52 0.52 
Alcohol—  0.27 —   
Cognac—  0.053—   
Sign up91.2 0.0070.006
Essence orange—  0.005—   
Total83.24 
Output in finished product96.0 83.80 80.41 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %4.020 maximum
total sugar, %36.525-30 minimum
cocoa butter, %0.510-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.115 maximum
total fat, %2725-40
milk solids not fat (MSNF), %0.2
proteins, %5.0
alcohol, %0.3
List of recipes

Recipe on №106 Chocolate "Sokolniki" contained in handbooks:

calculations, forms, documents: