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All groups → All products → Dragee → Dragee liqueur → №002 Dragee in chocolate "Coffee and milk liqueur" → Recipe for 2nd knurling → Constructor ganache

Constructor ganache: Recipe for 2nd knurling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 507 g
unfinished
products
in kind
in solids
Sign up99.85233.74 233.39 
Powdered sugar99.85149.38 149.16 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 36.50 27.01 
water—  36.36 —   
Cocoa powder [Skurikhin]95.0 36.17 34.36 
Sign up98.0 19.80 19.41 
Starch syrup78.0 16.82 13.12 
Total476.45 
Output in finished product92.0 507.00 466.44 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %8.020 maximum
total sugar, %401.925-30 minimum
cocoa butter, %5.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %28.310-16 maximum
dairy fat, %3.115 maximum
total fat, %8.525-40
milk solids not fat (MSNF), %7.5
proteins, %11
alcohol, %0.0
List of recipes

№002 Dragee in chocolate "Coffee and milk liqueur" (Recipe for 2nd knurling) included in recipes:

№002 Dragee in chocolate "Coffee and milk liqueur"Coating with chocolate
№002 Dragee in chocolate "Coffee and milk liqueur"Glossing recipe

Recipe on №002 Dragee in chocolate "Coffee and milk liqueur" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: