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Candy body No. 291 → view No. 2 → Constructor ganache

Constructor ganache: Candy body No. 291

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 795.2 g
unfinished
products
in kind
in solids
Sign up99.85353.45 352.92 
Mandarin cooking69.0 353.38 243.83 
Apple puree [GOST]10.0 353.31 35.33 
Starch syrup78.0 47.12 36.76 
Liqueur "Yuzhny"40.0 11.77 4.71 
Sign up85.0 5.73 4.87 
Citric acid (E330)91.2 1.20 1.10 
Essence tangerine—  0.29 —   
Total679.51 
Output in finished product84.0 795.20 667.97 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %16.020 maximum
total sugar, %632.925-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %0.525-40
milk solids not fat (MSNF), %0.0
proteins, %2.0
alcohol, %0.0
List of recipes

Candy body No. 291 (view No. 2) included in recipes:

No. 291 "Jubilee set" (Fruit)No. 291 set
No. 291 "Jubilee set" (Fruit)view No. 2

Recipe on Candy body No. 291 contained in handbooks:

calculations, forms, documents: