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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_18 Fruit marzipan → Constructor ganache

Constructor ganache: №293 "Chocolate set"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 19.2 g
unfinished
products
in kind
in solids
Sign up99.857.18 7.17 
Chocolate glaze [Skurikhin]99.1 6.49 6.43 
Dried almond kernel96.0 2.69 2.58 
Starch syrup78.0 1.15 0.90 
Chopped melon75.0 0.90 0.67 
Sign up75.0 0.72 0.54 
Powdered sugar99.850.40 0.40 
Alcohol—  0.36 —   
Total18.69 
Output in finished product93.5 19.20 17.96 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.520 maximum
total sugar, %10.925-30 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, %3.525-40
milk solids not fat (MSNF), %0.0
proteins, %1.0
alcohol, %0.3
List of recipes

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

calculations, forms, documents: