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

Constructor ganache: body glazed with chocolate glaze

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 580.7 g
unfinished
products
in kind
in solids
Sign up99.85302.50 302.04 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 149.65 110.74 
Starch syrup78.0 62.83 49.01 
Chocolate glaze [Skurikhin]99.1 58.66 58.13 
Cognac—  16.51 —   
Sign up—  13.08 —   
Dried hazelnut kernel96.0 4.02 3.86 
Powdered sugar99.850.80 0.80 
Vanillin—  0.12 —   
Total524.58 
Output in finished product87.2 580.70 506.20 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %12.820 maximum
total sugar, %425.925-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %12.415 maximum
total fat, %3425-40
milk solids not fat (MSNF), %30.3
proteins, %13
alcohol, %5.3
List of recipes

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

№294 (03) Sweets "Milk liqueur with cream finishing"Basic recipe

calculations, forms, documents: