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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №098 "Red Moscow" → Glazed body → Constructor ganache

Constructor ganache: Glazed body

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 159.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.1	44.84	44.43
Roasted almond kernel	97.5	42.49	41.43
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	39.17	28.99
Granulated sugar	99.85	31.73	31.68
Cocoa-butter [cocoa butter]	100.0	6.71	6.71
Sign up	97.4	5.47	5.33
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	2.23	1.88
Cinnamon	100.0	0.077	0.077
Vanillin	—	0.055	—
Total			160.52
Output in finished product	98.4	159.30	156.75

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.6	20 maximum
total sugar, %	74.6	25-30 minimum
cocoa butter, %	9.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	2.6	10-16 maximum
dairy fat, %	5.1	15 maximum
total fat, %	53	25-40
milk solids not fat (MSNF), %	8.0
proteins, %	15
alcohol, %	0.0

List of recipes

№098 "Red Moscow" (Glazed body) included in recipes:

№098 "Red Moscow"

No. 098

Recipe on №098 "Red Moscow" (Glazed body) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: Glazed body

№098 "Red Moscow" (Glazed body) included in recipes:

Recipe on №098 "Red Moscow" (Glazed body) contained in handbooks:

calculations, forms, documents: