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All groups → All products → Caramel → Candy caramel → №023 Montpensier "Lemon-orange peels" in a container → Ready caramel → Constructor ganache

Constructor ganache: №023 Montpensier "Lemon-orange peels" in a container

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 953.2 g
unfinished
products
in kind
in solids
Sign up99.85678.68 677.67 
Starch syrup78.0 339.34 264.69 
Citric acid (E330)91.2 9.56 8.72 
Citrus essence—  0.96 —   
Paint red—  0.24 —   
Sign up—  0.24 —   
Total951.07 
Output in finished product98.3 953.20 936.80 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.720 maximum
total sugar, %809.725-30 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, %1.025-40
milk solids not fat (MSNF), %0.0
proteins, %0.0
alcohol, %0.0
List of recipes

Recipe on №023 Montpensier "Lemon-orange peels" in a container contained in handbooks:

calculations, forms, documents: