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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №005 "Spring" → body → Constructor ganache

Constructor ganache: body

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 954.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	704.53	703.48
water	—	166.87	—
Starch syrup	78.0	90.82	70.84
Mandarin cooking	69.0	65.13	44.94
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	64.55	47.77
Sign up	—	10.89	—
Citric acid (E330)	91.2	1.00	0.91
Essence tangerine	—	0.43	—
Paint red	—	0.25	—
Total			867.93
Output in finished product	89.5	954.80	854.55

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	10.5	20 maximum
total sugar, %	809.4	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	5.4	15 maximum
total fat, %	5.5	25-40
milk solids not fat (MSNF), %	13.3
proteins, %	4.5
alcohol, %	3.6

List of recipes

№005 "Spring" (body) included in recipes:

№005 "Spring"

No. 005

Recipe on №005 "Spring" (body) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: body

№005 "Spring" (body) included in recipes:

Recipe on №005 "Spring" (body) contained in handbooks:

calculations, forms, documents: