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All groups → All products → Assorted sweets → No. 121 (03) with fruit and marmalade filling → Filling → Constructor ganache

Constructor ganache: Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 703.6 g
unfinished
products
in kind
in solids
Sign up99.85510.26 509.49 
Prune puree10.0 510.25 51.03 
Agar (E406)85.0 10.22 8.69 
Citric acid (E330)91.2 2.46 2.24 
Essence—  0.41 —   
Total571.45 
Output in finished product80.0 703.60 562.88 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %20.020 maximum
total sugar, %501.325-30 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, %0.025-40
milk solids not fat (MSNF), %0.0
proteins, %0.2
alcohol, %0.0
List of recipes

No. 121 (03) with fruit and marmalade filling (Filling) included in recipes:

No. 121 (03) with fruit and marmalade fillingReady candy

Recipe on No. 121 (03) with fruit and marmalade filling (Filling) contained in handbooks:

calculations, forms, documents: