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All groups → All products → Sweets → Unglazed sweets → Fondant candy → # 275 "Candied Fudge Cream" → pink variety → Constructor ganache

Constructor ganache: # 275 "Candied Fudge Cream"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 603.2 g
unfinished
products
in kind
in solids
Sign up74.0 289.00 213.86 
Granulated sugar99.85234.00 233.64 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 104.08 87.43 
Starch syrup78.0 22.58 17.61 
Candied fruit70.0 14.20 9.94 
Sign up—  1.84 —   
Cognac—  0.92 —   
Paint red—  0.19 —   
Vanillin—  0.15 —   
Essence orange—  0.12 —   
Total562.49 
Output in finished product89.8 603.20 541.67 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %10.220 maximum
total sugar, %399.325-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %106.515 maximum
total fat, %10725-40
milk solids not fat (MSNF), %59.9
proteins, %21
alcohol, %2.1
List of recipes

# 275 "Candied Fudge Cream" (pink variety) included in recipes:

# 275 "Candied Fudge Cream"No. 275 set

Recipe on # 275 "Candied Fudge Cream" contained in handbooks:

calculations, forms, documents: