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All groups → All products → Sweets → Fat-glazed sweets → №228 "Omega" → No. 228 → Constructor ganache

Constructor ganache: №228 "Omega"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 809.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	512.63	511.86
Fat glaze	99.0	195.93	193.97
water	—	127.20	—
Starch syrup	78.0	58.51	45.64
Apple puree [GOST]	10.0	27.95	2.79
Sign up	10.0	27.95	2.79
Alcohol	—	7.37	—
Citric acid (E330)	91.2	2.27	2.07
Total			759.14
Output in finished product	91.7	809.60	742.44

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	8.3	20 maximum
total sugar, %	616.8	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, %	72	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	7.5
alcohol, %	7.2

List of recipes

Recipe on №228 "Omega" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Constructor ganache: №228 "Omega"

Recipe on №228 "Omega" contained in handbooks:

calculations, forms, documents: