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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №207 "Martisor" (Spring Festival) → Housing → Constructor ganache

Constructor ganache: Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 453.6 g
unfinished
products
in kind
in solids
Sign up75.0 182.28 136.71 
Cored Dried Apples82.0 160.79 131.85 
water—  28.01 —   
Granulated sugar99.8527.31 27.27 
Cocoa-butter [cocoa butter]100.0 18.36 18.36 
Sign up84.0 14.69 12.34 
Whole milk powder the weight ratio of fat 26%96.0 13.77 13.22 
Powdered sugar99.859.18 9.17 
Cocoa mass97.4 9.14 8.90 
Apricot pouring—  5.50 —   
Sign up91.2 0.20 0.18 
Vanillin—  0.10 —   
Total358.00 
Output in finished product76.3 453.60 346.10 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %23.720 maximum
total sugar, %140.925-30 minimum
cocoa butter, %22.110-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %4.310-16 maximum
dairy fat, %15.215 maximum
total fat, %3825-40
milk solids not fat (MSNF), %9.5
proteins, %8.5
alcohol, %0.0
List of recipes

№207 "Martisor" (Spring Festival) (Housing) included in recipes:

№207 "Martisor" (Spring Festival)No. 207

Recipe on №207 "Martisor" (Spring Festival) (Housing) contained in handbooks:

calculations, forms, documents: