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Candy body No. 293 → Retz. 11 candy"Coffee liqueur" → Constructor ganache

Constructor ganache: Candy body No. 293

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 466.6 g
unfinished
products
in kind
in solids
Sign up99.85366.83 366.28 
Cognac—  73.33 —   
water—  48.06 —   
Ground coffee98.0 17.44 17.09 
Total with sanitary waste383.37 
Sign up100.0 15.59 15.59 
Total without sanitary waste367.77 
Output in finished product77.0 466.60 359.28 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %23.020 maximum
total sugar, %357.925-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %2.525-40
milk solids not fat (MSNF), %0.0
proteins, %2.5
alcohol, %23.9
List of recipes

Candy body No. 293 (Retz. 11 candy"Coffee liqueur") included in recipes:

№293 "Chocolate set"No. 293_11 Coffee liqueur

Recipe on Candy body No. 293 contained in handbooks:

calculations, forms, documents: