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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → No. 016 "Coffee" → Housing → Constructor ganache

Constructor ganache: Housing

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 922.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	628.86	627.92
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	128.96	95.43
water	—	106.06	—
Starch syrup	78.0	84.10	65.60
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	29.18	24.51
Sign up	98.0	21.00	20.58
Cognac	—	11.09	—
Madeira	—	11.09	—
Essence of rum	—	0.46	—
Total			834.03
Output in finished product	89.0	922.20	820.76

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	11.0	20 maximum
total sugar, %	724.5	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, %	34.6	15 maximum
total fat, %	38	25-40
milk solids not fat (MSNF), %	27.0
proteins, %	12
alcohol, %	3.6

List of recipes

No. 016 "Coffee" (Housing) included in recipes:

No. 016 "Coffee"

No. 016

Recipe on No. 016 "Coffee" (Housing) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: Housing

No. 016 "Coffee" (Housing) included in recipes:

Recipe on No. 016 "Coffee" (Housing) contained in handbooks:

calculations, forms, documents: