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Candy body No. 293 → Retz. No. 9 Conf. "Bars" → Constructor ganache

Constructor ganache: Candy body No. 293

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 873 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	510.78	510.01
Cocoa mass	97.4	140.77	137.11
Roasted hazelnut kernel	97.5	103.66	101.07
Roasted almond kernel	97.5	103.64	101.05
Cocoa-butter [cocoa butter]	100.0	37.69	37.69
Sign up	—	0.86	—
Total			886.93
Output in finished product	98.9	873.00	863.40

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.1	20 maximum
total sugar, %	500.4	25-30 minimum
cocoa butter, %	103.8	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	66.6	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	227	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	59
alcohol, %	0.0

List of recipes

Candy body No. 293 (Retz. No. 9 Conf. "Bars") included in recipes:

№293 "Chocolate set"

No. 293_9 Bars

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 (Retz. No. 9 Conf. "Bars") included in recipes:

Recipe on Candy body No. 293 contained in handbooks:

calculations, forms, documents: