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Candy body No. 293 → 2 Coffee → Constructor ganache

Constructor ganache: Candy body No. 293

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 102.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.3	66.93	66.46
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	17.90	13.25
water	—	14.47	—
Granulated sugar	99.85	13.11	13.09
Ground coffee	98.0	2.13	2.09
Sign up	78.0	1.64	1.28
Total with sanitary waste			96.16
Sign up	100.0	1.90	1.90
Total without sanitary waste			94.26
Output in finished product	90.2	102.80	92.73

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	9.8	20 maximum
total sugar, %	51.5	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	1.5	15 maximum
total fat, %	25	25-40
milk solids not fat (MSNF), %	3.7
proteins, %	5.5
alcohol, %	0.0

List of recipes

Candy body No. 293 ( 2 Coffee) included in recipes:

№293 "Chocolate set"

№293_2 Coffee

Recipe on Candy body No. 293 contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Constructor ganache: Candy body No. 293

Candy body No. 293 ( 2 Coffee) included in recipes:

Recipe on Candy body No. 293 contained in handbooks:

calculations, forms, documents: