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All groups → All semi-finished products → Finishing semi-finished products → Other semi-finished products → Chocolate glaze → for cookies Suvorovskoe (1969) → Constructor ganache

Constructor ganache: Chocolate glaze

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 593.4 g
unfinished
products
in kind
in solids
Sign up99.1 550.63 545.68 
Cocoa-butter [cocoa butter]100.0 61.12 61.12 
Total606.80 
Output in finished product99.19593.40 588.59 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %0.820 maximum
total sugar, %257.425-30 minimum
cocoa butter, %59.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %24425-40
milk solids not fat (MSNF), %0.0
proteins, %26
alcohol, %0.0
List of recipes

Chocolate glaze (for cookies Suvorovskoe (1969)) included in recipes:

№183 cookies "Suvorovskoe"Recipe No. 185 (1969)

Recipe on Chocolate glaze contained in handbooks:

calculations, forms, documents: