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All groups → All products → Assorted sweets → No. 124 (2) with fruit and marmalade filling → Filling → Constructor ganache

Constructor ganache: Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 66.6 g
unfinished
products
in kind
in solids
Sign up99.8550.59 50.51 
Puree fruit and berry varietal10.0 20.23 2.02 
Apple puree [GOST]10.0 13.49 1.35 
Citric acid (E330)91.2 0.23 0.21 
Fruit essence—  0.039—   
Total54.10 
Output in finished product80.0 66.60 53.28 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %20.020 maximum
total sugar, %52.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %0.025-40
milk solids not fat (MSNF), %0.0
proteins, %0.1
alcohol, %0.0
List of recipes

No. 124 (2) with fruit and marmalade filling (Filling) included in recipes:

No. 124 (2) with fruit and marmalade fillingReady candy

Recipe on No. 124 (2) with fruit and marmalade filling (Filling) contained in handbooks:

calculations, forms, documents: