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Fondant layer → in candy No. 193 → Constructor ganache

Constructor ganache: Fondant layer

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 271.6 g
unfinished
products
in kind
in solids
Sign up99.85141.81 141.60 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 115.44 85.42 
Starch syrup78.0 17.32 13.51 
Alcohol—  11.78 —   
Total240.53 
Output in finished product87.5 271.60 237.65 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %12.520 maximum
total sugar, %210.925-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %9.815 maximum
total fat, %10.025-40
milk solids not fat (MSNF), %23.9
proteins, %8.5
alcohol, %11.6
List of recipes

Fondant layer (in candy No. 193) included in recipes:

№193 "Capital"Housing
№193 "Capital"No. 193

Recipe on Fondant layer contained in handbooks:

calculations, forms, documents: