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All groups → All products → Chocolate → Chocolate with fillings → №120 Chocolate figures "Crustaceans" → Finished chocolate → Constructor ganache

Constructor ganache: №120 Chocolate figures "Crustaceans"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 926.1 g
unfinished
products
in kind
in solids
Sign up99.3 580.50 576.43 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 165.80 122.69 
Granulated sugar99.85134.25 134.05 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 93.48 78.52 
Cognac—  14.23 —   
Sign up78.0 12.95 10.10 
Vanillin—  0.085—   
Total921.80 
Output in finished product94.3 926.10 872.94 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %5.720 maximum
total sugar, %454.825-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %86.515 maximum
total fat, %28125-40
milk solids not fat (MSNF), %34.3
proteins, %46
alcohol, %4.5
List of recipes

Recipe on №120 Chocolate figures "Crustaceans" contained in handbooks:

calculations, forms, documents: