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All groups → All products → Powdered chocolate, cocoa powder and cocoa drinks → No. 126 Chocolate powder with cream (for drinking) → No. 126 → Constructor ganache

Constructor ganache: No. 126 Chocolate powder with cream (for drinking)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 45.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	20.88	20.85
Dry cream	96.0	13.21	12.68
Cocoa mass	97.8	6.77	6.62
Cocoa-butter [cocoa butter]	100.0	4.87	4.87
Vanillin	—	0.009	—
Total			45.02
Output in finished product	98.3	45.20	44.43

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.7	20 maximum
total sugar, %	24.6	25-30 minimum
cocoa butter, %	8.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	3.2	10-16 maximum
dairy fat, %	5.5	15 maximum
total fat, %	14	25-40
milk solids not fat (MSNF), %	7.0
proteins, %	3.5
alcohol, %	0.0

List of recipes

Recipe on No. 126 Chocolate powder with cream (for drinking) contained in handbooks:

1986 Chocolate and cocoa powder recipes

Constructor ganache: No. 126 Chocolate powder with cream (for drinking)

Recipe on No. 126 Chocolate powder with cream (for drinking) contained in handbooks:

calculations, forms, documents: