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All groups → All products → Assorted sweets → No. 121 (04) with fondant-chocolate filling → Ready candy → Constructor ganache

Constructor ganache: No. 121 (04) with fondant-chocolate filling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 893.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.3	532.79	529.06
Granulated sugar	99.85	270.94	270.53
Starch syrup	78.0	67.73	52.83
water	—	21.36	—
Cocoa powder [Skurikhin]	95.0	17.63	16.75
Sign up	—	17.62	—
Essence of rum	—	0.027	—
Total			869.18
Output in finished product	93.7	893.20	837.02

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	6.3	20 maximum
total sugar, %	507.1	25-30 minimum
cocoa butter, %	2.5	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	13.6	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	184	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	36
alcohol, %	5.7

List of recipes

Recipe on No. 121 (04) with fondant-chocolate filling contained in handbooks:

1986 Chocolate and cocoa powder recipes

Constructor ganache: No. 121 (04) with fondant-chocolate filling

Recipe on No. 121 (04) with fondant-chocolate filling contained in handbooks:

calculations, forms, documents: