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Liqueur layer → in candy No. 191 → Constructor ganache

Constructor ganache: Liqueur layer

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 303.7 g
unfinished
products
in kind
in solids
Sign up99.85172.86 172.60 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 83.91 62.10 
water—  21.43 —   
Wine "Madera"—  14.47 —   
Cocoa mass97.4 14.41 14.03 
Total248.73 
Output in finished product81.0 303.70 246.00 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %19.020 maximum
total sugar, %217.125-30 minimum
cocoa butter, %7.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %6.910-16 maximum
dairy fat, %7.115 maximum
total fat, %1425-40
milk solids not fat (MSNF), %17.4
proteins, %8.0
alcohol, %0.0
List of recipes

Liqueur layer (in candy No. 191) included in recipes:

№191 "Slavic"No. 191
№191 "Slavic"Housing

Recipe on Liqueur layer contained in handbooks:

calculations, forms, documents: