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All groups → All products → Assorted sweets → No. 122 (3) with fondant-chocolate filling → Filling → Constructor ganache

Constructor ganache: Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 45.6 g
unfinished
products
in kind
in solids
Sign up99.8531.36 31.32 
Starch syrup78.0 7.84 6.12 
water—  3.33 —   
Cocoa powder [Skurikhin]95.0 2.04 1.94 
Cognac—  2.04 —   
Sign up—  0.003—   
Total39.37 
Output in finished product84.4 45.60 38.49 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %15.620 maximum
total sugar, %33.925-30 minimum
cocoa butter, %0.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %1.610-16 maximum
dairy fat, %0.015 maximum
total fat, %0.325-40
milk solids not fat (MSNF), %0.0
proteins, %0.5
alcohol, %0.7
List of recipes

No. 122 (3) with fondant-chocolate filling (Filling) included in recipes:

No. 122 (3) with fondant-chocolate fillingReady candy

Recipe on No. 122 (3) with fondant-chocolate filling (Filling) contained in handbooks:

calculations, forms, documents: