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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with roasted shells → No. 176 "Fruit roasted nuts with candied fruits" → No. 176 → Constructor ganache

Constructor ganache: No. 176 "Fruit roasted nuts with candied fruits"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 729.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	281.23	280.81
Apple puree [GOST]	10.0	281.22	28.12
Chocolate glaze [Skurikhin]	99.1	221.14	219.15
Roasted kernels	97.5	93.75	91.40
Orange or tangerine in syrup	70.0	81.57	57.10
Sign up	99.85	10.34	10.32
Essence tangerine	—	0.36	—
Total			686.91
Output in finished product	91.8	729.40	669.73

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	8.2	20 maximum
total sugar, %	461.8	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, %	0.0	15 maximum
total fat, %	122	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	37
alcohol, %	0.0

List of recipes

Recipe on No. 176 "Fruit roasted nuts with candied fruits" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: No. 176 "Fruit roasted nuts with candied fruits"

Recipe on No. 176 "Fruit roasted nuts with candied fruits" contained in handbooks:

calculations, forms, documents: