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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №116 "Agat" → Housing → Constructor ganache

Constructor ganache: Housing

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 424.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	118.38	118.21
Roasted cashew kernels [2]	97.5	102.78	100.21
Whole milk powder the weight ratio of fat 26%	96.0	83.01	79.69
Cocoa mass	97.4	79.05	77.00
Cocoa-butter [cocoa butter]	100.0	39.69	39.69
Sign up	95.5	8.01	7.65
Vanillin	—	0.085	—
Total			422.44
Output in finished product	97.9	424.10	415.19

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	2.1	20 maximum
total sugar, %	154.0	25-30 minimum
cocoa butter, %	77.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	37.8	10-16 maximum
dairy fat, %	21.2	15 maximum
total fat, %	145	25-40
milk solids not fat (MSNF), %	57.1
proteins, %	45
alcohol, %	0.0

List of recipes

№116 "Agat" (Housing) included in recipes:

№116 "Agat"

No. 116

Recipe on №116 "Agat" (Housing) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: Housing

№116 "Agat" (Housing) included in recipes:

Recipe on №116 "Agat" (Housing) contained in handbooks:

calculations, forms, documents: