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Candy body No. 111 → body made of chocolate mass → Constructor ganache

Constructor ganache: Candy body No. 111

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 361.4 g
unfinished
products
in kind
in solids
Sign up99.85122.13 121.94 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 62.74 52.70 
Starch syrup78.0 61.06 47.63 
water—  38.96 —   
Chocolate glaze [Skurikhin]99.1 38.73 38.38 
Sign up74.0 37.18 27.52 
Raw egg white12.0 19.73 2.37 
Agar (E406)85.0 1.70 1.45 
Citric acid (E330)91.2 0.87 0.80 
Alcohol—  0.29 —   
Sign up—  0.14 —   
Essence of rum—  0.054—   
Almond essence—  0.018—   
Total292.78 
Output in finished product79.0 361.40 285.51 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %21.020 maximum
total sugar, %183.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %53.615 maximum
total fat, %6725-40
milk solids not fat (MSNF), %8.5
proteins, %7.0
alcohol, %0.3
List of recipes

Candy body No. 111 (body made of chocolate mass) included in recipes:

№111 "Bird's milk"No. 111 (type No. 2)

Recipe on Candy body No. 111 contained in handbooks:

calculations, forms, documents: