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All groups → All products → Eastern sweets → type of soft candy → No. 026 Creamy sausage → No. 026 → Constructor ganache

Constructor ganache: No. 026 Creamy sausage

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 695 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	12.0	440.77	52.89
Granulated sugar	99.85	339.02	338.51
Walnut kernel (raw)	94.0	169.51	159.34
Starch syrup	78.0	132.26	103.16
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	20.36	17.11
Total			671.01
Output in finished product	92.2	695.00	640.79

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	7.8	20 maximum
total sugar, %	403.7	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	30.8	15 maximum
total fat, %	104	25-40
milk solids not fat (MSNF), %	36.1
proteins, %	55
alcohol, %	0.0

List of recipes

Recipe on No. 026 Creamy sausage contained in handbooks:

1988 Recipes for oriental sweets

Constructor ganache: No. 026 Creamy sausage

Recipe on No. 026 Creamy sausage contained in handbooks:

calculations, forms, documents: