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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №209 "Plum in chocolate" → No. 209 → Constructor ganache

Constructor ganache: №209 "Plum in chocolate"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 549.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	75.0	232.79	174.59
Chocolate glaze [Skurikhin]	99.1	224.67	222.65
Granulated sugar	99.85	72.49	72.39
Oranges taken out of syrup	70.0	25.50	17.85
water	—	21.65	—
Sign up	78.0	6.73	5.25
Essence of rum	—	0.25	—
Citrus essence	—	0.034	—
Total			492.72
Output in finished product	86.7	549.30	476.46

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.3	20 maximum
total sugar, %	305.5	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, %	77	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	16
alcohol, %	0.0

List of recipes

Recipe on №209 "Plum in chocolate" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Constructor ganache: №209 "Plum in chocolate"

Recipe on №209 "Plum in chocolate" contained in handbooks:

calculations, forms, documents: