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Marzipan filling → in cake No. 413 → Constructor ganache

Constructor ganache: Marzipan filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 272.9 g
unfinished
products
in kind
in solids
Sign up84.0 123.29 103.57 
Granulated sugar99.8573.57 73.46 
water—  38.40 —   
Dried almond kernel96.0 30.68 29.45 
Starch syrup78.0 8.27 6.45 
Sign up99.856.14 6.13 
Cocoa powder [Skurikhin]95.0 5.19 4.93 
Alcohol—  2.46 —   
Cognac or dessert wine—  1.84 —   
Essence—  0.17 —   
Sign up—  0.062—   
Total223.98 
Output in finished product80.0 272.90 218.32 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %20.020 maximum
total sugar, %83.825-30 minimum
cocoa butter, %0.810-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %4.010-16 maximum
dairy fat, %99.115 maximum
total fat, %11625-40
milk solids not fat (MSNF), %1.8
proteins, %7.5
alcohol, %2.7
List of recipes

Marzipan filling (in cake No. 413) included in recipes:

No. 413 Small cake "Chocolate"recipe number 1
No. 412 Small cakes "Latvian set"recipe number 1

Recipe on Marzipan filling contained in handbooks:

calculations, forms, documents: