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All groups → All products → Sweets → Sets of sweets → №294 (03) Sweets "Milk liqueur with cream finishing" → liquor body → Constructor ganache

Constructor ganache: liquor body

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 711 g
unfinished
products
in kind
in solids
Sign up74.0 350.04 259.03 
Granulated sugar99.85280.03 279.61 
Starch syrup78.0 70.01 54.60 
Cognac—  28.01 —   
Dried hazelnut kernel96.0 9.40 9.02 
Sign up99.851.88 1.88 
Vanillin—  0.28 —   
Total604.15 
Output in finished product83.0 711.00 590.13 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %17.020 maximum
total sugar, %495.225-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %29.315 maximum
total fat, %3525-40
milk solids not fat (MSNF), %71.7
proteins, %25
alcohol, %9.1
List of recipes

№294 (03) Sweets "Milk liqueur with cream finishing" (liquor body) included in recipes:

№294 (03) Sweets "Milk liqueur with cream finishing"body glazed with fondant glaze
№294 (03) Sweets "Milk liqueur with cream finishing"Basic recipe
№294 (03) Sweets "Milk liqueur with cream finishing"body glazed with chocolate glaze

calculations, forms, documents: