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

Constructor ganache: Body of chocolate candy No. 275

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 664.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	74.0	310.09	229.46
Granulated sugar	99.85	251.07	250.69
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	111.68	93.81
Starch syrup	78.0	24.22	18.90
Cocoa powder [Skurikhin]	95.0	19.72	18.73
Sign up	—	2.96	—
Cognac	—	1.00	—
Vanillin	—	0.16	—
Total			611.60
Output in finished product	90.3	664.20	599.77

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	9.7	20 maximum
total sugar, %	427.2	25-30 minimum
cocoa butter, %	2.9	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	15.5	10-16 maximum
dairy fat, %	116.4	15 maximum
total fat, %	119	25-40
milk solids not fat (MSNF), %	65.4
proteins, %	27
alcohol, %	3.2

List of recipes

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

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

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

1986 Recipes for sweets and toffee. Volume 2

Constructor ganache: Body of chocolate candy No. 275

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

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

calculations, forms, documents: