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All groups → All products → Iris → №56 iris "Cipollino" → No. 56 → Constructor ganache

Constructor ganache: №56 iris "Cipollino"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 202.7 g
unfinished
products
in kind
in solids
Sign up74.0 70.84 52.42 
Granulated sugar99.8569.41 69.31 
Starch syrup78.0 66.11 51.57 
Fruit cooking69.0 16.85 11.63 
water—  15.81 —   
Sign up84.0 9.14 7.67 
Citric acid (E330)91.2 0.65 0.59 
Essence—  0.20 —   
Total193.20 
Output in finished product93.5 202.70 189.52 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.520 maximum
total sugar, %145.925-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %6.015 maximum
total fat, %1325-40
milk solids not fat (MSNF), %14.6
proteins, %5.0
alcohol, %0.0
List of recipes

Recipe on №56 iris "Cipollino" contained in handbooks:

calculations, forms, documents: