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All groups → All products → Waffles → No. 243 Wafers Tender → Filling → Constructor ganache

Constructor ganache: Filling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 617.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	275.30	274.89
Confectionery fat	99.7	183.54	182.98
Roasted kernels	97.5	91.77	89.47
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	36.71	30.83
Whole milk powder	95.0	27.53	26.15
Sign up	99.85	4.31	4.31
Total			608.64
Output in finished product	98.3	617.30	606.82

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.7	20 maximum
total sugar, %	290.1	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, %	37.0	15 maximum
total fat, %	267	25-40
milk solids not fat (MSNF), %	19.8
proteins, %	31
alcohol, %	0.0

List of recipes

No. 243 Wafers Tender (Filling) included in recipes:

No. 243 Wafers Tender

No. 243

Recipe on No. 243 Wafers Tender (Filling) contained in handbooks:

1969 Recipes for (biscuits, biscuits - see sbonik 1988) waffles

Constructor ganache: Filling

No. 243 Wafers Tender (Filling) included in recipes:

Recipe on No. 243 Wafers Tender (Filling) contained in handbooks:

calculations, forms, documents: