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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №115 "Jubilee" → No. 115 → Constructor ganache

Constructor ganache: №115 "Jubilee"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 765.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.1	312.65	309.83
Granulated sugar	99.85	204.99	204.68
Strawberry cooking	69.0	100.52	69.36
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	96.44	71.36
water	—	51.45	—
Sign up	78.0	35.48	27.68
Raw egg white	12.0	34.08	4.09
Cognac	—	6.82	—
Agar (E406)	85.0	5.43	4.61
Berry tincture in alcohol	—	4.09	—
Sign up	91.2	1.08	0.99
Vanillin	—	0.042	—
Total			692.61
Output in finished product	87.0	765.50	666.29

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.0	20 maximum
total sugar, %	474.3	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, %	7.9	15 maximum
total fat, %	112	25-40
milk solids not fat (MSNF), %	19.5
proteins, %	25
alcohol, %	2.2

List of recipes

Recipe on №115 "Jubilee" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: №115 "Jubilee"

Recipe on №115 "Jubilee" contained in handbooks:

calculations, forms, documents: