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Milk-nut mass (in candy) → in candy No. 105 → Constructor ganache

Constructor ganache: Milk-nut mass (in candy)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 744.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	333.34	332.84
Whole milk powder the weight ratio of fat 26%	96.0	128.48	123.34
Confectionery fat	99.7	123.87	123.49
Soy flour, fat. dried	94.0	85.91	80.75
Roasted kernels	97.5	68.88	67.16
Sign up	95.0	12.30	11.69
Citric acid (E330)	91.2	0.85	0.77
Total			740.04
Output in finished product	98.2	744.70	731.30

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.8	20 maximum
total sugar, %	379.6	25-30 minimum
cocoa butter, %	1.8	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	9.7	10-16 maximum
dairy fat, %	33.0	15 maximum
total fat, %	192	25-40
milk solids not fat (MSNF), %	88.9
proteins, %	51
alcohol, %	0.0

List of recipes

Milk-nut mass (in candy) (in candy No. 105) included in recipes:

	No. 105 "Tent"	No. 105
	No. 105 "Tent"	Housing

Recipe on Milk-nut mass (in candy) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: Milk-nut mass (in candy)

Milk-nut mass (in candy) (in candy No. 105) included in recipes:

Recipe on Milk-nut mass (in candy) contained in handbooks:

calculations, forms, documents: