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Candy body No. 111 → lemon case → Constructor ganache

Constructor ganache: Candy body No. 111

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 528.8 g
unfinished
products
in kind
in solids
Sign up99.85195.08 194.79 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 125.06 105.05 
Starch syrup78.0 97.54 76.08 
water—  62.23 —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 59.73 44.20 
Sign up12.0 34.77 4.17 
Agar (E406)85.0 2.72 2.31 
Citric acid (E330)91.2 2.10 1.91 
Lemon essence—  0.50 —   
Yellow paint—  0.15 —   
Total428.52 
Output in finished product79.0 528.80 417.75 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %21.020 maximum
total sugar, %264.225-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %105.615 maximum
total fat, %10625-40
milk solids not fat (MSNF), %14.0
proteins, %8.5
alcohol, %0.0
List of recipes

Candy body No. 111 (lemon case) included in recipes:

№111 "Bird's milk"No. 111 (type No. 3)

Recipe on Candy body No. 111 contained in handbooks:

calculations, forms, documents: