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Agar syrup (candy) → in candy No. 106,109,113,114 → Constructor ganache

Constructor ganache: Agar syrup (candy)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 234.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	138.76	138.55
Starch syrup	78.0	69.38	54.12
water	—	35.18	—
Agar (E406)	85.0	3.47	2.95
Total			195.61
Output in finished product	83.0	234.50	194.64

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	17.0	20 maximum
total sugar, %	167.2	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, %	0.2	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	0.1
alcohol, %	0.0

List of recipes

Agar syrup (candy) (in candy No. 106,109,113,114) included in recipes:

Recipe on Agar syrup (candy) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

	Candy body No. 114	building "Souffle Coffee"
	Weight knocked down	in candy No. 113
	Candy body No. 114	building "Souffle blackcurrant-e"
	№109 "Red viburnum"	No. 109
	№109 "Red viburnum"	Housing
	Candy body No. 114	building "Souffle Pineapple"
	Candy body No. 114	building "Orange Souffle"
	№106 "Spring"	No. 106
	№113 "Stratosphere"	No. 113
	№114 "Souffle"	No. 114
	№106 "Spring"	Housing
	№113 "Stratosphere"	Housing

Constructor ganache: Agar syrup (candy)

Agar syrup (candy) (in candy No. 106,109,113,114) included in recipes:

Recipe on Agar syrup (candy) contained in handbooks:

calculations, forms, documents: