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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №108 "Goldfish" → No. 108 → Constructor ganache

Constructor ganache: №108 "Goldfish"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 76.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	29.22	29.17
Chocolate glaze [Skurikhin]	99.1	21.45	21.26
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	15.17	11.23
Starch syrup	78.0	8.26	6.44
water	—	4.22	—
Sign up	12.0	1.29	0.15
Roasted hazelnut kernel	97.5	1.24	1.21
Alcohol	—	0.41	—
Agar (E406)	85.0	0.16	0.14
Punch essence	—	0.051	—
Total			69.60
Output in finished product	88.8	76.10	67.58

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	11.2	20 maximum
total sugar, %	50.0	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, %	1.3	15 maximum
total fat, %	9.5	25-40
milk solids not fat (MSNF), %	3.1
proteins, %	2.5
alcohol, %	0.4

List of recipes

Recipe on №108 "Goldfish" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: №108 "Goldfish"

Recipe on №108 "Goldfish" contained in handbooks:

calculations, forms, documents: