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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fruit bodies → №064 "Circus" → No. 064 → Constructor ganache

Constructor ganache: №064 "Circus"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 102.9 g
unfinished
products
in kind
in solids
Sign up99.8557.30 57.21 
Apricot puree10.0 28.66 2.87 
Chocolate glaze [Skurikhin]99.1 26.01 25.78 
Apple puree [GOST]10.0 5.73 0.57 
Cherry podvarka69.0 3.82 2.64 
Sign up75.0 3.36 2.52 
Pouring "Casserole"40.0 1.91 0.76 
Total92.35 
Output in finished product87.8 102.90 90.32 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %12.220 maximum
total sugar, %74.625-30 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, %9.025-40
milk solids not fat (MSNF), %0.0
proteins, %1.5
alcohol, %0.0
List of recipes

Recipe on №064 "Circus" contained in handbooks:

calculations, forms, documents: