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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №096 "Space" → No. 096 → Constructor ganache

Constructor ganache: №096 "Space"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 799.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.2	353.10	350.27
Chocolate glaze [Skurikhin]	99.1	285.26	282.69
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	57.86	42.81
Starch syrup	78.0	47.29	36.88
Granulated sugar	99.85	47.28	47.21
Sign up	—	23.70	—
water	—	22.84	—
Cognac	—	13.23	—
Total			759.88
Output in finished product	91.9	799.70	734.80

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	8.1	20 maximum
total sugar, %	229.4	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	4.8	15 maximum
total fat, %	100	25-40
milk solids not fat (MSNF), %	11.7
proteins, %	18
alcohol, %	27.2

List of recipes

Recipe on №096 "Space" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: №096 "Space"

Recipe on №096 "Space" contained in handbooks:

calculations, forms, documents: