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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №104 "Truffles extra" → glazed sweets → Constructor ganache

Constructor ganache: glazed sweets

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 238.2 g
unfinished
products
in kind
in solids
Sign up99.1 76.60 75.91 
Powdered sugar99.8552.42 52.34 
Cocoa mass97.4 47.24 46.01 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 47.16 39.62 
Cognac—  6.96 —   
Sign up100.0 6.66 6.66 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 6.48 4.80 
Granulated sugar99.855.25 5.24 
Vanillin—  0.067—   
Total230.57 
Output in finished product94.3 238.20 224.56 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %5.720 maximum
total sugar, %96.425-30 minimum
cocoa butter, %29.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %22.410-16 maximum
dairy fat, %38.415 maximum
total fat, %9325-40
milk solids not fat (MSNF), %2.0
proteins, %11
alcohol, %2.3
List of recipes

№104 "Truffles extra" (glazed sweets) included in recipes:

№104 "Truffles extra"No. 104

Recipe on №104 "Truffles extra" (glazed sweets) contained in handbooks:

calculations, forms, documents: