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Candy body No. 293 → Retz. No. 16 candy"Custard marz." → Constructor ganache

Constructor ganache: Candy body No. 293

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 842.6 g
unfinished
products
in kind
in solids
Sign up99.85367.71 367.16 
Roasted almond kernel97.5 219.28 213.80 
Granulated sugar99.85197.28 196.98 
Cognac—  65.76 —   
Starch syrup78.0 29.22 22.79 
Sign up—  0.44 —   
Total800.73 
Output in finished product92.7 842.60 781.09 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %7.320 maximum
total sugar, %567.725-30 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, %12025-40
milk solids not fat (MSNF), %0.0
proteins, %48
alcohol, %21.4
List of recipes

Candy body No. 293 (Retz. No. 16 candy"Custard marz.") included in recipes:

№293 "Chocolate set"No. 293_16 Custard marzipan (almonds)

Recipe on Candy body No. 293 contained in handbooks:

calculations, forms, documents: