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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → No. 178 "Carnation" → No. 178 → Constructor ganache

Constructor ganache: No. 178 "Carnation"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 592.2 g
unfinished
products
in kind
in solids
Sign up99.85305.69 305.23 
Chocolate glaze [Skurikhin]99.1 149.79 148.44 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 82.51 61.06 
Apple puree [GOST]10.0 52.48 5.25 
Plum puree10.0 40.23 4.02 
Sign up78.0 31.75 24.77 
Strawberry puree10.0 28.21 2.82 
Alcohol—  3.66 —   
Citric acid (E330)91.2 0.13 0.12 
Total551.70 
Output in finished product90.9 592.20 538.46 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %9.120 maximum
total sugar, %434.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %6.915 maximum
total fat, %5825-40
milk solids not fat (MSNF), %16.9
proteins, %13
alcohol, %3.6
List of recipes

Recipe on No. 178 "Carnation" contained in handbooks:

calculations, forms, documents: