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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fruit bodies → №049 "Apricot" → Housing → Constructor ganache

Constructor ganache: Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 724.5 g
unfinished
products
in kind
in solids
Sign up99.85575.36 574.50 
Apple puree [GOST]10.0 216.70 21.67 
Apricot puree10.0 216.70 21.67 
Alcohol—  7.55 —   
Essence of cognac—  0.27 —   
Total617.84 
Output in finished product84.0 724.50 608.58 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %16.020 maximum
total sugar, %595.125-30 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, %0.325-40
milk solids not fat (MSNF), %0.0
proteins, %1.5
alcohol, %7.4
List of recipes

№049 "Apricot" (Housing) included in recipes:

№049 "Apricot"No. 049

Recipe on №049 "Apricot" (Housing) contained in handbooks:

calculations, forms, documents: