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Marzipan-coffee filling (in # 417) → basic recipe → Constructor ganache

Constructor ganache: Marzipan-coffee filling (in # 417)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 268.6 g
unfinished
products
in kind
in solids
Sign up84.0 128.97 108.34 
Granulated sugar99.8583.17 83.05 
Dried almond kernel96.0 32.09 30.81 
Water—  21.43 —   
Starch syrup78.0 8.66 6.75 
Sign up99.856.42 6.41 
Alcohol—  2.58 —   
Cognac or dessert wine—  1.92 —   
Natural roasted coffee96.0 0.41 0.40 
Essence—  0.18 —   
Sign up—  0.064—   
Total235.75 
Output in finished product85.5 268.60 229.65 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %14.520 maximum
total sugar, %93.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %103.615 maximum
total fat, %12125-40
milk solids not fat (MSNF), %1.9
proteins, %6.5
alcohol, %2.8
List of recipes

Marzipan-coffee filling (in # 417) (basic recipe) included in recipes:

No. 412 Small cakes "Latvian set"recipe number 1
No. 417 Small cake "Mokka"recipe number 1

Recipe on Marzipan-coffee filling (in # 417) contained in handbooks:

calculations, forms, documents: