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All groups → All products → Assorted sweets → No. 121 (08) with fondant-cream filling → Filling → Constructor ganache

Constructor ganache: Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 889.1 g
unfinished
products
in kind
in solids
Sign up74.0 436.73 323.18 
Granulated sugar99.85353.62 353.09 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 79.60 66.87 
Cognac—  69.44 —   
Starch syrup78.0 34.12 26.61 
Sign up—  0.20 —   
Vanilla essence—  0.14 —   
Total769.75 
Output in finished product84.0 889.10 746.84 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %16.020 maximum
total sugar, %594.125-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %100.015 maximum
total fat, %10025-40
milk solids not fat (MSNF), %90.0
proteins, %31
alcohol, %22.4
List of recipes

No. 121 (08) with fondant-cream filling (Filling) included in recipes:

No. 121 (08) with fondant-cream fillingReady candy

Recipe on No. 121 (08) with fondant-cream filling (Filling) contained in handbooks:

calculations, forms, documents: