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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → No. 026 "Marine" → No. 026 → Constructor ganache

Constructor ganache: No. 026 "Marine"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 966.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	522.55	521.77
Chocolate glaze [Skurikhin]	99.1	268.24	265.82
water	—	123.29	—
Starch syrup	78.0	67.39	52.57
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	48.67	36.02
Sign up	95.0	32.51	30.88
Alcohol	—	19.67	—
Vanillin	—	0.36	—
Total			907.05
Output in finished product	91.8	966.50	887.10

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	8.2	20 maximum
total sugar, %	691.7	25-30 minimum
cocoa butter, %	4.8	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	25.4	10-16 maximum
dairy fat, %	4.1	15 maximum
total fat, %	100	25-40
milk solids not fat (MSNF), %	10.0
proteins, %	24
alcohol, %	19.2

List of recipes

Recipe on No. 026 "Marine" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: No. 026 "Marine"

Recipe on No. 026 "Marine" contained in handbooks:

calculations, forms, documents: