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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №200 "Viorica" → Housing → Constructor ganache

Constructor ganache: Housing

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 760 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	75.0	538.54	403.91
Cocoa mass	97.4	50.18	48.88
water	—	47.88	—
Granulated sugar	99.85	43.16	43.09
Cocoa-butter [cocoa butter]	100.0	37.43	37.43
Sign up	84.0	18.82	15.81
Roasted cashew kernels [2]	97.5	18.77	18.30
Powdered sugar	99.85	18.74	18.71
Alcohol	—	12.48	—
Total			586.13
Output in finished product	74.6	760.00	566.96

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.4	20 maximum
total sugar, %	357.7	25-30 minimum
cocoa butter, %	60.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	23.6	10-16 maximum
dairy fat, %	15.0	15 maximum
total fat, %	87	25-40
milk solids not fat (MSNF), %	0.3
proteins, %	21
alcohol, %	12.1

List of recipes

№200 "Viorica" (Housing) included in recipes:

№200 "Viorica"

No. 200

Recipe on №200 "Viorica" (Housing) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Constructor ganache: Housing

№200 "Viorica" (Housing) included in recipes:

Recipe on №200 "Viorica" (Housing) contained in handbooks:

calculations, forms, documents: