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All groups → All products → Chocolate → Chocolate with fillings → №098 Chocolate with citrus filling → Finished chocolate → Constructor ganache

Constructor ganache: №098 Chocolate with citrus filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 66.4 g
unfinished
products
in kind
in solids
Sign up99.3 39.66 39.38 
Granulated sugar99.8513.75 13.73 
Apple puree [GOST]10.0 9.82 0.98 
Citrus puree10.0 9.82 0.98 
Flour from the product of extruded cereals95.0 2.08 1.98 
Sign up—  1.57 —   
Roasted grated kernel97.5 0.98 0.96 
Integrated Nutritional Supplement emulsifier churning paste [3]52.0 0.0490.026
Citric acid (E330)91.2 0.0290.026
Total58.06 
Output in finished product84.5 66.40 56.09 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %15.520 maximum
total sugar, %30.425-30 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, %1425-40
milk solids not fat (MSNF), %0.0
proteins, %2.5
alcohol, %1.5
List of recipes

Recipe on №098 Chocolate with citrus filling contained in handbooks:

calculations, forms, documents: