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All groups → All products → Chocolate → Chocolate with fillings → №109 Milk chocolate with fondant-coffee filling → Filling → Constructor ganache

Constructor ganache: Filling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 220.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	111.40	111.24
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	54.10	40.03
Roasted grated cashew kernel	97.5	17.61	17.17
Cognac	—	16.51	—
Starch syrup	78.0	16.23	12.66
Sign up	84.0	9.91	8.32
Natural coffee	98.0	2.25	2.20
Vanilla essence	—	0.13	—
Total			191.62
Output in finished product	85.0	220.10	187.08

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	15.0	20 maximum
total sugar, %	145.7	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, %	12.5	15 maximum
total fat, %	20	25-40
milk solids not fat (MSNF), %	11.2
proteins, %	6.5
alcohol, %	5.4

List of recipes

№109 Milk chocolate with fondant-coffee filling (Filling) included in recipes:

№109 Milk chocolate with fondant-coffee filling

Finished chocolate

Recipe on №109 Milk chocolate with fondant-coffee filling (Filling) contained in handbooks:

1986 Chocolate and cocoa powder recipes

Constructor ganache: Filling

№109 Milk chocolate with fondant-coffee filling (Filling) included in recipes:

Recipe on №109 Milk chocolate with fondant-coffee filling (Filling) contained in handbooks:

calculations, forms, documents: