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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_19 Fruit cakes → Constructor ganache

Constructor ganache: №293 "Chocolate set"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 41.2 g
unfinished
products
in kind
in solids
Sign up99.1 15.59 15.45 
Apricot puree10.0 15.08 1.51 
Granulated sugar99.8515.07 15.05 
Raspberry podvarka69.0 7.54 5.20 
Powdered sugar99.851.34 1.34 
Sign up91.2 0.0900.082
Essence raspberry—  0.024—   
Total38.63 
Output in finished product90.7 41.20 37.35 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %9.320 maximum
total sugar, %28.825-30 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, %5.025-40
milk solids not fat (MSNF), %0.0
proteins, %1.0
alcohol, %0.0
List of recipes

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

calculations, forms, documents: