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All groups → All products → Assorted sweets → No. 122 (2) with chocolate filling → Filling → Constructor ganache

Constructor ganache: Filling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 520.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.3	233.01	231.38
Granulated sugar	99.85	125.06	124.87
water	—	59.85	—
Starch syrup	78.0	46.92	36.60
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	35.90	26.57
Sign up	97.5	10.19	9.94
Alcohol	—	8.03	—
Cocoa-butter [cocoa butter]	100.0	7.11	7.11
Fruit and berry cooking	69.0	2.89	2.00
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	2.58	2.17
Sign up	—	1.59	—
Cocoa powder [Skurikhin]	95.0	1.55	1.47
Essence orange	—	0.16	—
Citric acid (E330)	91.2	0.045	0.041
Total			442.14
Output in finished product	82.6	520.10	429.60

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	17.4	20 maximum
total sugar, %	259.1	25-30 minimum
cocoa butter, %	7.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.2	10-16 maximum
dairy fat, %	5.1	15 maximum
total fat, %	97	25-40
milk solids not fat (MSNF), %	7.3
proteins, %	18
alcohol, %	8.3

List of recipes

No. 122 (2) with chocolate filling (Filling) included in recipes:

No. 122 (2) with chocolate filling

Ready candy

Recipe on No. 122 (2) with chocolate filling (Filling) contained in handbooks:

1986 Chocolate and cocoa powder recipes

Constructor ganache: Filling

No. 122 (2) with chocolate filling (Filling) included in recipes:

Recipe on No. 122 (2) with chocolate filling (Filling) contained in handbooks:

calculations, forms, documents: