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All groups → All products → Sweets → Sets of sweets → №294 (03) Sweets "Milk liqueur with cream finishing" → Basic recipe → Constructor ganache

Constructor ganache: №294 (03) Sweets "Milk liqueur with cream finishing"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 505.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	283.71	283.28
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	109.31	80.89
Pasteurized milk the weight ratio of fat 3.2%	11.5	65.47	7.53
Starch syrup	78.0	45.89	35.80
Chocolate glaze [Skurikhin]	99.1	42.85	42.46
Sign up	—	13.60	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	10.81	9.08
water	—	9.55	—
Cocoa-butter [cocoa butter]	100.0	6.95	6.95
Dried hazelnut kernel	96.0	2.94	2.82
Sign up	99.85	0.59	0.59
Vanillin	—	0.12	—
Total			469.39
Output in finished product	87.7	505.90	443.57

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	12.3	20 maximum
total sugar, %	366.8	25-30 minimum
cocoa butter, %	6.6	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	19.3	15 maximum
total fat, %	42	25-40
milk solids not fat (MSNF), %	27.0
proteins, %	11
alcohol, %	4.3

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Constructor ganache: №294 (03) Sweets "Milk liqueur with cream finishing"

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