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All groups → All products → Assorted sweets → No. 124 (5) with rum filling → Filling → Constructor ganache

Constructor ganache: Filling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 670.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	74.0	223.05	165.06
Granulated sugar	99.85	205.60	205.29
Cocoa powder [Skurikhin]	95.0	73.73	70.05
Roasted grated kernel	97.5	67.03	65.35
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	53.62	45.04
Sign up	78.0	42.43	33.10
Cognac	—	31.97	—
water	—	13.52	—
Essence of rum	—	2.01	—
Total			583.89
Output in finished product	85.0	670.30	569.76

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	15.0	20 maximum
total sugar, %	342.1	25-30 minimum
cocoa butter, %	10.8	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	57.6	10-16 maximum
dairy fat, %	61.8	15 maximum
total fat, %	107	25-40
milk solids not fat (MSNF), %	46.4
proteins, %	51
alcohol, %	10.4

List of recipes

No. 124 (5) with rum filling (Filling) included in recipes:

No. 124 (5) with rum filling

Ready candy

Recipe on No. 124 (5) with rum filling (Filling) contained in handbooks:

1986 Chocolate and cocoa powder recipes

Constructor ganache: Filling

No. 124 (5) with rum filling (Filling) included in recipes:

Recipe on No. 124 (5) with rum filling (Filling) contained in handbooks:

calculations, forms, documents: