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All groups → All products → Assorted sweets → No. 121 (02) with chocolate filling → Ready candy → Constructor ganache

Constructor ganache: No. 121 (02) with chocolate filling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 863.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.3	693.57	688.72
Granulated sugar	99.85	82.26	82.14
water	—	33.85	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	22.92	16.96
Puree fruit and berry varietal	10.0	21.56	2.16
Sign up	78.0	19.26	15.02
Roasted almond kernel	97.5	11.53	11.24
Cocoa-butter [cocoa butter]	100.0	11.18	11.18
Alcohol	—	5.75	—
Cognac	—	1.14	—
Sign up	91.2	0.15	0.13
Essence orange	—	0.11	—
Total			827.55
Output in finished product	92.3	863.60	796.93

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	7.7	20 maximum
total sugar, %	386.0	25-30 minimum
cocoa butter, %	10.8	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	1.9	15 maximum
total fat, %	255	25-40
milk solids not fat (MSNF), %	4.6
proteins, %	46
alcohol, %	5.9

List of recipes

Recipe on No. 121 (02) with chocolate filling contained in handbooks:

1986 Chocolate and cocoa powder recipes

Constructor ganache: No. 121 (02) with chocolate filling

Recipe on No. 121 (02) with chocolate filling contained in handbooks:

calculations, forms, documents: