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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №036 "Camomile" → No. 036 → Constructor ganache

Constructor ganache: №036 "Camomile"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 706.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	259.31	258.92
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	211.42	156.45
Chocolate glaze [Skurikhin]	99.1	178.84	177.23
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	45.81	38.48
Starch syrup	78.0	28.19	21.99
Sign up	95.0	14.08	13.37
Cognac	—	8.44	—
Essence of rum	—	0.13	—
Vanilla essence	—	0.086	—
Total			666.43
Output in finished product	91.7	706.60	647.77

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	8.3	20 maximum
total sugar, %	462.5	25-30 minimum
cocoa butter, %	2.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	10.9	10-16 maximum
dairy fat, %	54.3	15 maximum
total fat, %	116	25-40
milk solids not fat (MSNF), %	43.8
proteins, %	27
alcohol, %	2.7

List of recipes

Recipe on №036 "Camomile" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: №036 "Camomile"

Recipe on №036 "Camomile" contained in handbooks:

calculations, forms, documents: