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Candy body # 290 → Recipe No. 1 → Constructor ganache

Constructor ganache: Candy body # 290

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 578.5 g
unfinished
products
in kind
in solids
Sign up74.0 356.91 264.11 
Granulated sugar99.85202.54 202.24 
water—  81.98 —   
Cognac—  35.69 —   
Roasted coffee98.0 29.75 29.15 
Sign up96.0 23.54 22.60 
Vanillin—  0.12 —   
Total with sanitary waste518.11 
Sign up100.0 26.60 26.60 
Total without sanitary waste491.51 
Output in finished product83.0 578.50 480.16 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %17.020 maximum
total sugar, %394.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %29.915 maximum
total fat, %4625-40
milk solids not fat (MSNF), %73.1
proteins, %34
alcohol, %11.6
List of recipes

Candy body # 290 (Recipe No. 1) included in recipes:

№290 "Jubilee"view No. 1
№290 "Jubilee"No. 290 set

Recipe on Candy body # 290 contained in handbooks:

calculations, forms, documents: