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All groups → All products → Dragee → Dragee liqueur → №002 Dragee in chocolate "Coffee and milk liqueur" → Recipe corpus → Constructor ganache

Constructor ganache: Recipe corpus

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 903.9 g
unfinished
products
in kind
in solids
Sign up99.85644.57 643.60 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 108.47 80.27 
water—  96.88 —   
Natural coffee98.0 58.84 57.67 
Total781.54 
Output in finished product86.0 903.90 777.35 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %14.020 maximum
total sugar, %699.925-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %9.315 maximum
total fat, %9.525-40
milk solids not fat (MSNF), %22.6
proteins, %8.0
alcohol, %0.0
List of recipes

№002 Dragee in chocolate "Coffee and milk liqueur" (Recipe corpus) included in recipes:

№002 Dragee in chocolate "Coffee and milk liqueur"Recipe for 1st knurling
№002 Dragee in chocolate "Coffee and milk liqueur"Coating with chocolate
№002 Dragee in chocolate "Coffee and milk liqueur"Recipe for 2nd knurling
№002 Dragee in chocolate "Coffee and milk liqueur"Glossing recipe

Recipe on №002 Dragee in chocolate "Coffee and milk liqueur" (Recipe corpus) contained in handbooks:

calculations, forms, documents: