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Creamy fondant layer → in candy No. 180 → Constructor ganache

Constructor ganache: Creamy fondant layer

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 179.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	74.0	92.62	68.54
Granulated sugar	99.85	74.99	74.88
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	16.88	14.18
Starch syrup	78.0	7.24	5.64
Cognac	—	4.47	—
Sign up	—	0.084	—
Total			163.25
Output in finished product	89.3	179.70	160.47

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	10.7	20 maximum
total sugar, %	127.6	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, %	21.5	15 maximum
total fat, %	22	25-40
milk solids not fat (MSNF), %	19.3
proteins, %	6.5
alcohol, %	1.5

List of recipes

Creamy fondant layer (in candy No. 180) included in recipes:

	№180 "Golden Ring"	Housing
	№180 "Golden Ring"	No. 180

Recipe on Creamy fondant layer contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Constructor ganache: Creamy fondant layer

Creamy fondant layer (in candy No. 180) included in recipes:

Recipe on Creamy fondant layer contained in handbooks:

calculations, forms, documents: