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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_15 Fruit roasted nuts → Constructor ganache

Constructor ganache: №293 "Chocolate set"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 819.3 g
unfinished
products
in kind
in solids
Sign up99.1 276.58 274.09 
Apricot puree10.0 250.50 25.05 
Granulated sugar99.85250.46 250.08 
Roasted hazelnut kernel97.5 150.35 146.59 
Raspberry podvarka69.0 100.20 69.13 
Sign up99.8519.83 19.80 
Citric acid (E330)91.2 1.10 1.00 
Essence raspberry—  0.55 —   
Total785.74 
Output in finished product92.3 819.30 755.89 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %7.720 maximum
total sugar, %466.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %18725-40
milk solids not fat (MSNF), %0.0
proteins, %40
alcohol, %0.0
List of recipes

Recipe on №293 "Chocolate set" contained in handbooks:

calculations, forms, documents: