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Liqueur filling → in car. No. 303 (apricot) → Constructor ganache

Constructor ganache: Liqueur filling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 160.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	90.14	90.00
Apricot puree	10.0	87.58	8.76
Starch syrup	78.0	45.07	35.16
Cognac	—	6.79	—
Citric acid (E330)	91.2	0.65	0.59
Sign up	—	0.080	—
Total			134.51
Output in finished product	83.0	160.60	133.30

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	17.0	20 maximum
total sugar, %	112.8	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	0.2	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	0.5
alcohol, %	2.2

List of recipes

Liqueur filling (in car. No. 303 (apricot)) included in recipes:

	Ready caramel	Apricot in cara. No. 303
	№303 Caramel "Moscow Evening", wrapped	No. 303
	№303 Caramel "Moscow Evening" apricot	No. 303 apricot look

Recipe on Liqueur filling contained in handbooks:

1986 Recipes for caramel. Part 2. Caramel with fillings: fondant, milk, etc.

Constructor ganache: Liqueur filling

Liqueur filling (in car. No. 303 (apricot)) included in recipes:

Recipe on Liqueur filling contained in handbooks:

calculations, forms, documents: