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All groups → All products → Assorted sweets → No. 121 (06) with creme brulee filling → Ready candy → Constructor ganache

Constructor ganache: No. 121 (06) with creme brulee filling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 158.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.3	94.65	93.99
Granulated sugar	99.85	35.61	35.55
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	23.74	17.57
Cognac	—	5.36	—
Starch syrup	78.0	4.75	3.70
Sign up	—	0.005	—
Total			150.82
Output in finished product	91.7	158.40	145.24

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	8.3	20 maximum
total sugar, %	87.8	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	2.0	15 maximum
total fat, %	34	25-40
milk solids not fat (MSNF), %	4.8
proteins, %	7.5
alcohol, %	1.7

List of recipes

Recipe on No. 121 (06) with creme brulee filling contained in handbooks:

1986 Chocolate and cocoa powder recipes

Constructor ganache: No. 121 (06) with creme brulee filling

Recipe on No. 121 (06) with creme brulee filling contained in handbooks:

calculations, forms, documents: