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Marzipan mass → in candy No. 293 (revision No. 3) → Constructor ganache

Constructor ganache: Marzipan mass

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 132.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	81.83	81.71
Dried almond kernel	96.0	30.69	29.46
Starch syrup	78.0	13.09	10.21
water	—	4.27	—
Alcohol	—	4.09	—
Sign up	—	0.15	—
Total			121.37
Output in finished product	90.5	132.10	119.55

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	9.5	20 maximum
total sugar, %	87.7	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, %	0.0	15 maximum
total fat, %	16	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	5.5
alcohol, %	4.0

List of recipes

Marzipan mass (in candy No. 293 (revision No. 3)) included in recipes:

	Candy body No. 293	Recipe No. 3 candy "Rosita"
	№293 "Chocolate set"	No. 293_3 Rosita

Recipe on Marzipan mass contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Constructor ganache: Marzipan mass

Marzipan mass (in candy No. 293 (revision No. 3)) included in recipes:

Recipe on Marzipan mass contained in handbooks:

calculations, forms, documents: