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Marzipan mass → in candy No. 293 (revision No. 18) → Constructor ganache

Constructor ganache: Marzipan mass

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 235.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	130.98	130.78
Dried almond kernel	96.0	49.12	47.15
Starch syrup	78.0	20.95	16.34
Chopped melon	75.0	16.37	12.28
Chopped oranges	75.0	13.10	9.83
Sign up	—	6.55	—
Total			216.37
Output in finished product	90.5	235.50	213.13

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	9.5	20 maximum
total sugar, %	140.4	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, %	26	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	9.0
alcohol, %	6.5

List of recipes

Marzipan mass (in candy No. 293 (revision No. 18)) included in recipes:

	№293 "Chocolate set"	No. 293_18 Fruit marzipan
	Candy body No. 293	Retz. No. 18 candy"Fruit marzipan"

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. 18)) included in recipes:

Recipe on Marzipan mass contained in handbooks:

calculations, forms, documents: