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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №180 "Golden Ring" → No. 180 → Constructor ganache

Constructor ganache: №180 "Golden Ring"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 586.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	253.42	253.04
Chocolate glaze [Skurikhin]	99.1	178.98	177.37
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	108.78	80.50
Blackcurrant puree	10.0	66.03	6.60
Plum puree	10.0	44.73	4.47
Sign up	84.0	19.83	16.65
Cognac	—	9.51	—
Starch syrup	78.0	8.50	6.63
Alcohol	—	5.33	—
Apple pectin (E440)	90.0	0.69	0.62
Sign up	91.2	0.15	0.13
Vanillin	—	0.10	—
Total			546.01
Output in finished product	90.1	586.20	527.99

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	9.9	20 maximum
total sugar, %	394.4	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, %	24.8	15 maximum
total fat, %	85	25-40
milk solids not fat (MSNF), %	22.3
proteins, %	16
alcohol, %	8.2

List of recipes

Recipe on №180 "Golden Ring" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Constructor ganache: №180 "Golden Ring"

Recipe on №180 "Golden Ring" contained in handbooks:

calculations, forms, documents: