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

Constructor ganache: No. 122 (2) with chocolate filling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 15.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.3	12.23	12.14
Granulated sugar	99.85	1.61	1.61
water	—	0.77	—
Starch syrup	78.0	0.60	0.47
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	0.46	0.34
Sign up	97.5	0.13	0.13
Alcohol	—	0.10	—
Cocoa-butter [cocoa butter]	100.0	0.092	0.092
Fruit and berry cooking	69.0	0.037	0.026
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	0.033	0.028
Sign up	—	0.020	—
Cocoa powder [Skurikhin]	95.0	0.020	0.019
Essence orange	—	0.002	—
Citric acid (E330)	91.2	0.001	0.001
Total			14.85
Output in finished product	92.3	15.50	14.30

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	7.7	20 maximum
total sugar, %	7.1	25-30 minimum
cocoa butter, %	0.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	0.1	15 maximum
total fat, %	4.5	25-40
milk solids not fat (MSNF), %	0.1
proteins, %	1.0
alcohol, %	0.1

List of recipes

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

1986 Chocolate and cocoa powder recipes

Constructor ganache: No. 122 (2) with chocolate filling

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

calculations, forms, documents: