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All groups → All products → Dragee → Dragee liqueur → №002 Dragee in chocolate "Coffee and milk liqueur" → Recipe for 1st knurling → Constructor ganache

Constructor ganache: Recipe for 1st knurling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 629.1 g
unfinished
products
in kind
in solids
Sign up99.85348.32 347.80 
Powdered sugar99.85126.64 126.45 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 56.62 41.90 
water—  53.22 —   
Natural coffee98.0 30.72 30.10 
Sign up95.0 27.24 25.88 
Starch syrup78.0 11.86 9.25 
Total581.37 
Output in finished product91.0 629.10 572.48 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %9.020 maximum
total sugar, %503.325-30 minimum
cocoa butter, %4.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %21.510-16 maximum
dairy fat, %4.815 maximum
total fat, %9.025-40
milk solids not fat (MSNF), %11.7
proteins, %11
alcohol, %0.0
List of recipes

№002 Dragee in chocolate "Coffee and milk liqueur" (Recipe for 1st knurling) included in recipes:

№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 for 1st knurling) contained in handbooks:

calculations, forms, documents: