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Candy body No. 293 → Retz. No. 17 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 819.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	357.45	356.92
Roasted almond kernel	97.5	213.16	207.83
Granulated sugar	99.85	191.78	191.49
Cognac	—	63.93	—
Starch syrup	78.0	28.40	22.15
Sign up	—	0.43	—
Total			778.40
Output in finished product	92.7	819.10	759.31

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	7.3	20 maximum
total sugar, %	551.8	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, %	116	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	47
alcohol, %	20.8

List of recipes

Candy body No. 293 (Retz. No. 17 candy"Custard marz.") included in recipes:

№293 "Chocolate set"

No. 293_17 Custard marzipan (nutmeg)

Recipe on Candy body No. 293 contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Constructor ganache: Candy body No. 293

Candy body No. 293 (Retz. No. 17 candy"Custard marz.") included in recipes:

Recipe on Candy body No. 293 contained in handbooks:

calculations, forms, documents: