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Candy mass → in candy No. 293 (review No. 16) → Constructor ganache

Constructor ganache: Candy mass

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 946 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	397.50	396.90
Roasted almond kernel	97.5	248.56	242.35
Granulated sugar	99.85	223.62	223.29
Cognac	—	74.54	—
Starch syrup	78.0	33.12	25.83
Sign up	—	0.50	—
Total			888.37
Output in finished product	92.5	946.00	875.05

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	7.5	20 maximum
total sugar, %	630.8	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, %	137	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	55
alcohol, %	24.4

List of recipes

Candy mass (in candy No. 293 (review No. 16)) included in recipes:

	Candy body No. 293	Retz. No. 16 candy"Custard marz."
	№293 "Chocolate set"	No. 293_16 Custard marzipan (almonds)

Recipe on Candy mass contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Constructor ganache: Candy mass

Candy mass (in candy No. 293 (review No. 16)) included in recipes:

Recipe on Candy mass contained in handbooks:

calculations, forms, documents: