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All groups → All products → Chocolate → Chocolate with fillings → No. 104 Chocolate with fondant and fruit filling → Filling → Constructor ganache

Constructor ganache: Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 747.9 g
unfinished
products
in kind
in solids
Sign up99.85337.20 336.70 
Starch syrup78.0 205.46 160.26 
Fruit cooking69.0 186.88 128.95 
Alcohol—  29.92 —   
water—  9.51 —   
Sign up91.2 0.76 0.70 
Fruit essence—  0.19 —   
Total626.60 
Output in finished product82.0 747.90 613.28 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %18.020 maximum
total sugar, %539.725-30 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, %0.525-40
milk solids not fat (MSNF), %0.0
proteins, %0.4
alcohol, %29.3
List of recipes

No. 104 Chocolate with fondant and fruit filling (Filling) included in recipes:

No. 104 Chocolate with fondant and fruit fillingFinished chocolate

Recipe on No. 104 Chocolate with fondant and fruit filling (Filling) contained in handbooks:

calculations, forms, documents: