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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №047 "Southern nuts" → Glazed body → Constructor ganache

Constructor ganache: Glazed body

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 177.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	70.55	70.45
Chocolate glaze [Skurikhin]	99.1	49.91	49.46
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	29.32	21.70
Dried almond kernel	96.0	16.78	16.11
water	—	13.67	—
Sign up	78.0	8.14	6.35
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	5.34	4.49
Cognac	—	0.56	—
Liqueur "Yuzhny"	40.0	0.56	0.22
Vanilla essence	—	0.11	—
Sign up	—	0.015	—
Total			168.78
Output in finished product	93.5	177.50	165.96

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	6.5	20 maximum
total sugar, %	113.4	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, %	6.8	15 maximum
total fat, %	33	25-40
milk solids not fat (MSNF), %	6.1
proteins, %	7.5
alcohol, %	0.2

List of recipes

№047 "Southern nuts" (Glazed body) included in recipes:

№047 "Southern nuts"

No. 047

Recipe on №047 "Southern nuts" (Glazed body) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: Glazed body

№047 "Southern nuts" (Glazed body) included in recipes:

Recipe on №047 "Southern nuts" (Glazed body) contained in handbooks:

calculations, forms, documents: