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All groups → All products → Sweets → Sets of sweets → No. 291 "Jubilee set" (Fruit) → view No. 1 → Constructor ganache

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 763.2 g
unfinished
products
in kind
in solids
Sign up99.2 377.14 374.12 
Granulated sugar99.85142.29 142.07 
Strawberry cooking69.0 117.33 80.95 
Apple puree [GOST]10.0 101.70 10.17 
Pasteurized milk the weight ratio of fat 3.2%11.5 84.73 9.74 
Sign up97.5 55.82 54.43 
Sheet wafers (in candy Marshmallows)95.5 53.55 51.14 
Starch syrup78.0 15.64 12.20 
Cognac—  4.91 —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 4.00 3.36 
Sign up100.0 3.19 3.19 
Agar (E406)85.0 2.00 1.70 
Cocoa mass97.4 1.99 1.94 
Alcohol—  1.56 —   
Vanillin—  0.13 —   
Sign up—  0.059—   
Essence of rum—  0.016—   
Total745.03 
Output in finished product93.9 763.20 716.80 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.120 maximum
total sugar, %233.625-30 minimum
cocoa butter, %4.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.910-16 maximum
dairy fat, %5.815 maximum
total fat, %4025-40
milk solids not fat (MSNF), %6.8
proteins, %15
alcohol, %3.1
List of recipes

No. 291 "Jubilee set" (Fruit) (view No. 1) included in recipes:

No. 291 "Jubilee set" (Fruit)No. 291 set

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

calculations, forms, documents: