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All groups → All products → Assorted sweets → No. 121 (14) with milk-cream filling → Ready candy → Constructor ganache

Constructor ganache: No. 121 (14) with milk-cream filling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 36.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.3	23.35	23.19
Powdered sugar	99.85	4.53	4.52
Coconut oil	100.0	3.75	3.75
Flour from the product of extruded cereals	95.0	3.08	2.93
Whole milk powder the weight ratio of fat 26%	96.0	2.65	2.55
Sign up	95.0	0.27	0.25
Liquor	40.0	0.11	0.043
Soybean phosphatide concentrate	99.0	0.067	0.066
Salt	96.5	0.054	0.052
Cinnamon	100.0	0.024	0.024
Sign up	91.2	0.007	0.006
Citrus essence	—	0.007	—
Vanillin	—	0.004	—
Total			37.39
Output in finished product	98.6	36.50	36.01

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.4	20 maximum
total sugar, %	14.9	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.2	10-16 maximum
dairy fat, %	0.7	15 maximum
total fat, %	12	25-40
milk solids not fat (MSNF), %	1.8
proteins, %	2.0
alcohol, %	0.0

List of recipes

Recipe on No. 121 (14) with milk-cream filling contained in handbooks:

1986 Chocolate and cocoa powder recipes

Constructor ganache: No. 121 (14) with milk-cream filling

Recipe on No. 121 (14) with milk-cream filling contained in handbooks:

calculations, forms, documents: