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Candy body No. 293 → Retz. No. 20 candy"Clicquot" → Constructor ganache

Constructor ganache: Candy body No. 293

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 954.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	561.48	560.64
Apricot puree	10.0	268.70	26.87
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	220.81	163.40
Strawberry cooking	69.0	105.69	72.93
Starch syrup	78.0	44.16	34.45
Sign up	91.2	0.78	0.71
Vanilla essence	—	0.68	—
Essence strawberry	—	0.34	—
Total			859.00
Output in finished product	87.9	954.40	838.92

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	12.1	20 maximum
total sugar, %	770.4	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, %	18.5	15 maximum
total fat, %	19	25-40
milk solids not fat (MSNF), %	45.2
proteins, %	17
alcohol, %	0.0

List of recipes

Candy body No. 293 (Retz. No. 20 candy"Clicquot") included in recipes:

№293 "Chocolate set"

No. 293_20 Clicquot

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. 20 candy"Clicquot") included in recipes:

Recipe on Candy body No. 293 contained in handbooks:

calculations, forms, documents: