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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №039 "Snowball" → No. 039 → Constructor ganache

Constructor ganache: №039 "Snowball"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 879.7 g
unfinished
products
in kind
in solids
Sign up99.85548.49 547.67 
Chocolate glaze [Skurikhin]99.1 221.82 219.83 
Starch syrup78.0 68.55 53.47 
water—  34.07 —   
Raspberry puree10.0 18.92 1.89 
Sign up—  7.79 —   
Essence—  0.26 —   
Menthol100.0 0.0670.067
Total822.93 
Output in finished product91.7 879.70 806.47 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %8.320 maximum
total sugar, %669.725-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %7525-40
milk solids not fat (MSNF), %0.0
proteins, %11
alcohol, %7.6
List of recipes

Recipe on №039 "Snowball" contained in handbooks:

calculations, forms, documents: