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Layer of chocolate-nut mass → in candy # 192 → Constructor ganache

Constructor ganache: Layer of chocolate-nut mass

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 875.6 g
unfinished
products
in kind
in solids
Sign up99.85364.23 363.69 
Roasted kernels97.5 247.78 241.58 
Cocoa mass97.4 232.17 226.13 
Cocoa-butter [cocoa butter]100.0 41.52 41.52 
Vanillin—  0.15 —   
Total872.92 
Output in finished product98.5 875.60 862.47 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.520 maximum
total sugar, %363.925-30 minimum
cocoa butter, %153.410-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %111.510-16 maximum
dairy fat, %0.015 maximum
total fat, %28125-40
milk solids not fat (MSNF), %0.0
proteins, %94
alcohol, %0.0
List of recipes

Layer of chocolate-nut mass (in candy # 192) included in recipes:

№192 "Spartak"No. 192

Recipe on Layer of chocolate-nut mass contained in handbooks:

calculations, forms, documents: