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Filling (candy) → in candy No. 293 (revision No. 21) → Constructor ganache

Constructor ganache: Filling (candy)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 316.9 g
unfinished
products
in kind
in solids
Sign up74.0 146.77 108.61 
Granulated sugar99.85118.83 118.66 
Cognac—  29.17 —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 26.75 22.47 
Starch syrup78.0 11.47 8.94 
Sign up—  9.41 —   
Vanillin—  0.076—   
Total258.68 
Output in finished product80.0 316.90 253.52 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %20.020 maximum
total sugar, %201.725-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %34.015 maximum
total fat, %3425-40
milk solids not fat (MSNF), %30.6
proteins, %11
alcohol, %18.7
List of recipes

Filling (candy) (in candy No. 293 (revision No. 21)) included in recipes:

№293 "Chocolate set"No. 293_21 With cream filling

Recipe on Filling (candy) contained in handbooks:

calculations, forms, documents: