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Candy body No. 293 → Retz. No. 5 candy"Chocolate cream" → Constructor ganache

Constructor ganache: Candy body No. 293

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 474 g
unfinished
products
in kind
in solids
Sign up99.3 315.48 313.27 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 129.04 108.39 
Sheet wafers (in candy Marshmallows)95.5 43.08 41.14 
Total462.80 
Output in finished product94.9 474.00 449.83 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %5.120 maximum
total sugar, %131.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %103.515 maximum
total fat, %21225-40
milk solids not fat (MSNF), %1.9
proteins, %20
alcohol, %0.0
List of recipes

Candy body No. 293 (Retz. No. 5 candy"Chocolate cream") included in recipes:

№293 "Chocolate set"№293_5 Chocolate cream

Recipe on Candy body No. 293 contained in handbooks:

calculations, forms, documents: