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All groups → All products → Sweets → Sets of sweets → №294 (04) Candy "Berry with cream" → Basic recipe → Constructor ganache

Constructor ganache: №294 (04) Candy "Berry with cream"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 595.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	250.00	249.62
Pasteurized milk the weight ratio of fat 3.2%	11.5	171.36	19.71
Strawberry cooking	69.0	164.96	113.82
Chocolate glaze [Skurikhin]	99.1	110.77	109.77
Apple puree [GOST]	10.0	85.79	8.58
Sign up	84.0	28.29	23.76
Cocoa-butter [cocoa butter]	100.0	18.19	18.19
Starch syrup	78.0	6.60	5.14
Cognac	—	4.04	—
Port wine	—	3.30	—
Sign up	85.0	1.94	1.65
Citric acid (E330)	91.2	0.34	0.31
Essence strawberry	—	0.083	—
Vanillin	—	0.080	—
Total			550.56
Output in finished product	88.3	595.60	525.78

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	11.7	20 maximum
total sugar, %	414.1	25-30 minimum
cocoa butter, %	17.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	27.5	15 maximum
total fat, %	81	25-40
milk solids not fat (MSNF), %	14.0
proteins, %	11
alcohol, %	1.3

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Constructor ganache: №294 (04) Candy "Berry with cream"

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