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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №094 "Danube Wreath" → Glazed body → Constructor ganache

Constructor ganache: Glazed body

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 241 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	104.90	104.74
Chocolate glaze [Skurikhin]	99.1	67.46	66.85
water	—	30.62	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	30.48	25.60
Cocoa-butter [cocoa butter]	100.0	22.56	22.56
Sign up	78.0	13.11	10.23
Alcohol	—	3.58	—
Vanillin	—	0.070	—
Total			229.99
Output in finished product	93.1	241.00	224.37

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	6.9	20 maximum
total sugar, %	139.5	25-30 minimum
cocoa butter, %	22.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	24.5	15 maximum
total fat, %	69	25-40
milk solids not fat (MSNF), %	0.4
proteins, %	3.5
alcohol, %	3.5

List of recipes

№094 "Danube Wreath" (Glazed body) included in recipes:

№094 "Danube Wreath"

No. 094

Recipe on №094 "Danube Wreath" (Glazed body) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: Glazed body

№094 "Danube Wreath" (Glazed body) included in recipes:

Recipe on №094 "Danube Wreath" (Glazed body) contained in handbooks:

calculations, forms, documents: