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All groups → All semi-finished products → Baked semi-finished products → Custard semi-finished products → No. 022 Custard → (!) 1952 → Constructor ganache

Constructor ganache: No. 022 Custard

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 202.4 g
unfinished
products
in kind
in solids
Sign up27.0 148.63 40.13 
Flour, premium85.5 99.09 84.72 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 49.54 41.62 
Salt96.5 1.16 1.12 
Total167.58 
Output in finished product77.0 202.40 155.85 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %23.020 maximum
total sugar, %2.825-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %38.015 maximum
total fat, %5625-40
milk solids not fat (MSNF), %0.7
proteins, %28
alcohol, %0.0
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