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Candy body No. 293 → Retz. No. 18 candy"Fruit marzipan" → Constructor ganache

Constructor ganache: Candy body No. 293

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 460.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	250.82	250.44
Dried almond kernel	96.0	94.06	90.29
Starch syrup	78.0	40.11	31.29
Chopped melon	75.0	31.35	23.51
Chopped oranges	75.0	25.09	18.82
Sign up	99.85	13.97	13.95
Alcohol	—	12.54	—
Total			428.30
Output in finished product	90.8	460.20	417.86

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	9.2	20 maximum
total sugar, %	279.9	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, %	49	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	17
alcohol, %	12.2

List of recipes

Candy body No. 293 (Retz. No. 18 candy"Fruit marzipan") included in recipes:

№293 "Chocolate set"

No. 293_18 Fruit marzipan

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. 18 candy"Fruit marzipan") included in recipes:

Recipe on Candy body No. 293 contained in handbooks:

calculations, forms, documents: