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Body of pink candy No. 275 → in candy No. 275 → Constructor ganache

Constructor ganache: Body of pink candy No. 275

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 886.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	74.0	426.99	315.97
Granulated sugar	99.85	345.72	345.20
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	153.78	129.18
Starch syrup	78.0	33.36	26.02
Alcohol	—	2.72	—
Sign up	—	1.36	—
Paint red	—	0.27	—
Vanillin	—	0.22	—
Essence orange	—	0.18	—
Total			816.37
Output in finished product	90.3	886.20	800.24

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	9.7	20 maximum
total sugar, %	587.4	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, %	160.2	15 maximum
total fat, %	160	25-40
milk solids not fat (MSNF), %	90.0
proteins, %	31
alcohol, %	3.1

List of recipes

Body of pink candy No. 275 (in candy No. 275) included in recipes:

	# 275 "Candied Fudge Cream"	No. 275 set
	# 275 "Candied Fudge Cream"	pink variety

Recipe on Body of pink candy No. 275 contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Constructor ganache: Body of pink candy No. 275

Body of pink candy No. 275 (in candy No. 275) included in recipes:

Recipe on Body of pink candy No. 275 contained in handbooks:

calculations, forms, documents: