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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №099 "Delicacy" → Housing → Constructor ganache

Constructor ganache: Housing

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 539.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	97.5	216.65	211.23
Powdered sugar	99.85	175.49	175.23
Whole milk powder the weight ratio of fat 26%	96.0	68.24	65.51
Cocoa-butter [cocoa butter]	100.0	63.35	63.35
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	16.10	13.52
Sign up	—	8.66	—
Essence of rum	—	0.48	—
Total			528.84
Output in finished product	96.3	539.80	519.83

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	3.7	20 maximum
total sugar, %	204.2	25-30 minimum
cocoa butter, %	62.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	30.5	15 maximum
total fat, %	212	25-40
milk solids not fat (MSNF), %	47.2
proteins, %	64
alcohol, %	2.8

List of recipes

№099 "Delicacy" (Housing) included in recipes:

№099 "Delicacy"

# 099

Recipe on №099 "Delicacy" (Housing) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: Housing

№099 "Delicacy" (Housing) included in recipes:

Recipe on №099 "Delicacy" (Housing) contained in handbooks:

calculations, forms, documents: