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All groups → All products → Sweets → Sets of sweets → No. 291 "Jubilee set" (Fruit) → No. 291 set → Constructor ganache

Constructor ganache: No. 291 "Jubilee set" (Fruit)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 37 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.2	12.55	12.45
Granulated sugar	99.85	11.38	11.36
Apple puree [GOST]	10.0	6.68	0.67
Mandarin cooking	69.0	4.22	2.91
Strawberry cooking	69.0	2.84	1.96
Sign up	11.5	2.05	0.24
Roasted almond kernel	97.5	1.73	1.69
Starch syrup	78.0	1.56	1.22
Sheet wafers (in candy Marshmallows)	95.5	1.30	1.24
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	0.70	0.52
Sign up	84.0	0.42	0.36
Cocoa-butter [cocoa butter]	100.0	0.29	0.29
Cognac	—	0.22	—
water	—	0.16	—
Liqueur "Yuzhny"	40.0	0.14	0.056
Sign up	85.0	0.12	0.10
Cocoa mass	97.4	0.048	0.047
Alcohol	—	0.038	—
Citric acid (E330)	91.2	0.014	0.013
Vanillin	—	0.004	—
Sign up	—	0.004	—
Essence strawberry	—	0.001	—
Total			35.11
Output in finished product	91.2	37.00	33.76

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	8.8	20 maximum
total sugar, %	17.3	25-30 minimum
cocoa butter, %	0.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	0.5	15 maximum
total fat, %	1.5	25-40
milk solids not fat (MSNF), %	0.3
proteins, %	0.5
alcohol, %	0.1

List of recipes

Recipe on No. 291 "Jubilee set" (Fruit) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Constructor ganache: No. 291 "Jubilee set" (Fruit)

Recipe on No. 291 "Jubilee set" (Fruit) contained in handbooks:

calculations, forms, documents: