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All groups → All semi-finished products → Baked semi-finished products → Sand semi-finished products → No. 016 Sand (main) → for home cooking No. 1 (Kengis 1951) → Constructor ganache

Constructor ganache: No. 016 Sand (main)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 672.5 g
unfinished
products
in kind
in solids
Sign up85.5 336.25 287.49 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 224.17 188.30 
Granulated sugar99.85112.08 111.92 
Chicken eggs [chicken egg] [2]27.0 48.20 13.01 
Raw egg yolk46.0 22.42 10.31 
Sign up96.5 0.56 0.54 
Total611.57 
Output in finished product93.5 672.50 628.79 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.520 maximum
total sugar, %122.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %190.115 maximum
total fat, %20625-40
milk solids not fat (MSNF), %3.5
proteins, %47
alcohol, %0.0
List of recipes

Recipe on No. 016 Sand (main) contained in handbooks:

calculations, forms, documents: