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top layer → in candy No. 293 (revision No. 8) → Constructor ganache

Constructor ganache: top layer

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 687.9 g
unfinished
products
in kind
in solids
Sign up99.3 436.16 433.10 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 115.94 85.79 
Granulated sugar99.8582.71 82.58 
water—  78.30 —   
Ground coffee98.0 19.65 19.26 
Sign up78.0 10.34 8.06 
Total with sanitary waste628.81 
Sign up100.0 17.57 17.57 
Total without sanitary waste611.23 
Output in finished product88.3 687.90 607.42 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %11.720 maximum
total sugar, %336.025-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %9.915 maximum
total fat, %16625-40
milk solids not fat (MSNF), %24.2
proteins, %38
alcohol, %0.0
List of recipes

top layer (in candy No. 293 (revision No. 8)) included in recipes:

Candy body No. 293Retz. No. 8 candy"Turkish coffee"
№293 "Chocolate set"№293_8 Turkish coffee

Recipe on top layer contained in handbooks:

calculations, forms, documents: