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Candy body No. 292 → view No. 2 → Constructor ganache

Constructor ganache: Candy body No. 292

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 156.4 g
unfinished
products
in kind
in solids
Sign up74.0 96.99 71.77 
Granulated sugar99.8555.04 54.96 
Cognac—  6.47 —   
Dried almond kernel96.0 6.40 6.14 
Alcohol—  3.23 —   
Sign up—  0.031—   
Total132.87 
Output in finished product83.0 156.40 129.81 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %17.020 maximum
total sugar, %107.025-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %8.115 maximum
total fat, %1125-40
milk solids not fat (MSNF), %19.9
proteins, %8.0
alcohol, %5.3
List of recipes

Candy body No. 292 (view No. 2) included in recipes:

No. 292 "Jubilee set" (creamy)view No. 2
No. 292 "Jubilee set" (creamy)No. 292 set

Recipe on Candy body No. 292 contained in handbooks:

calculations, forms, documents: