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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №114 "Souffle" → No. 114 → Constructor ganache

Constructor ganache: №114 "Souffle"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 748.5 g
unfinished
products
in kind
in solids
Sign up99.1 305.52 302.77 
Granulated sugar99.85218.66 218.33 
Starch syrup78.0 108.51 84.64 
water—  62.74 —   
Raw egg white12.0 32.37 3.88 
Sign up60.0 29.40 17.64 
Candied melon or watermelon70.0 29.17 20.42 
Orange or tangerine peel70.0 29.17 20.42 
Agar (E406)85.0 5.42 4.61 
Ground coffee98.0 2.67 2.62 
Sign up—  2.24 —   
Pouring "Casserole"40.0 1.96 0.78 
Port wine—  1.91 —   
Citric acid (E330)91.2 1.54 1.40 
Paint red—  0.29 —   
Sign up—  0.081—   
Essence orange—  0.064—   
Pineapple essence—  0.048—   
Blue paint—  0.033—   
Yellow paint—  0.032—   
Sign up—  0.019—   
Total with sanitary waste677.51 
Sign up100.0 2.39 2.39 
Total without sanitary waste675.12 
Output in finished product87.0 748.50 651.49 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %13.020 maximum
total sugar, %397.725-30 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, %10225-40
milk solids not fat (MSNF), %0.0
proteins, %18
alcohol, %0.7
List of recipes

Recipe on №114 "Souffle" contained in handbooks:

calculations, forms, documents: