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Liqueur layer → in candy No. 177 → Constructor ganache

Constructor ganache: Liqueur layer

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 199.1 g
unfinished
products
in kind
in solids
Sign up99.85157.26 157.03 
Alcohol—  15.58 —   
Port wine—  15.58 —   
water—  12.89 —   
Total157.03 
Output in finished product78.0 199.10 155.30 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %22.020 maximum
total sugar, %155.125-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %0.025-40
milk solids not fat (MSNF), %0.0
proteins, %0.0
alcohol, %15.4
List of recipes

Liqueur layer (in candy No. 177) included in recipes:

№177 "Exhibition"No. 177
№177 "Exhibition"Housing

Recipe on Liqueur layer contained in handbooks:

calculations, forms, documents: