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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fruit bodies → №057 "Summer" → No. 057 → Constructor ganache

Constructor ganache: №057 "Summer"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 925.3 g
unfinished
products
in kind
in solids
Sign up99.85511.45 510.68 
Apple puree [GOST]10.0 234.86 23.49 
Apricot puree10.0 234.86 23.49 
Chocolate glaze [Skurikhin]99.1 234.01 231.90 
Strawberry cooking69.0 46.19 31.87 
Sign up91.2 2.12 1.93 
Essence strawberry—  0.39 —   
Total823.36 
Output in finished product87.0 925.30 805.25 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %13.020 maximum
total sugar, %672.125-30 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, %7925-40
milk solids not fat (MSNF), %0.0
proteins, %13
alcohol, %0.0
List of recipes

Recipe on №057 "Summer" contained in handbooks:

calculations, forms, documents: