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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №021 "Amateur" → No. 021 → Constructor ganache

Constructor ganache: №021 "Amateur"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 871.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	386.19	385.61
Chocolate glaze [Skurikhin]	99.1	264.60	262.22
Mandarin cooking	69.0	127.58	88.03
water	—	112.74	—
Starch syrup	78.0	48.28	37.66
Sign up	95.0	28.04	26.64
Alcohol	—	16.58	—
Citrus essence	—	0.29	—
Total			800.16
Output in finished product	90.1	871.20	784.96

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	9.9	20 maximum
total sugar, %	609.0	25-30 minimum
cocoa butter, %	4.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	22.0	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	94	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	20
alcohol, %	16.3

List of recipes

Recipe on №021 "Amateur" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: №021 "Amateur"

Recipe on №021 "Amateur" contained in handbooks:

calculations, forms, documents: