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Liqueur layer → in candy No. 188 → Constructor ganache

Constructor ganache: Liqueur layer

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 49.4 g
unfinished
products
in kind
in solids
Sign up99.8538.43 38.38 
Sea buckthorn tincture—  3.95 —   
water—  3.66 —   
Alcohol—  2.44 —   
Sea buckthorn liqueur40.0 1.46 0.58 
Total38.96 
Output in finished product78.0 49.40 38.53 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %22.020 maximum
total sugar, %37.925-30 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, %2.4
List of recipes

Liqueur layer (in candy No. 188) included in recipes:

№188 "Sea buckthorn nectar"No. 188
№188 "Sea buckthorn nectar"Housing

Recipe on Liqueur layer contained in handbooks:

calculations, forms, documents: