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All groups → All products → Dragee → Dragee liqueur → №004 Dragee in chocolate "Metro" → 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 953.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	473.48	472.77
Powdered sugar	99.85	266.32	265.92
water	—	82.99	—
Cocoa powder [Skurikhin]	95.0	69.54	66.06
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	61.61	45.59
Sign up	78.0	31.86	24.85
Vanillin	—	0.12	—
Total			875.19
Output in finished product	90.0	953.70	858.33

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	10.0	20 maximum
total sugar, %	772.4	25-30 minimum
cocoa butter, %	10.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	54.6	10-16 maximum
dairy fat, %	5.2	15 maximum
total fat, %	16	25-40
milk solids not fat (MSNF), %	12.7
proteins, %	21
alcohol, %	0.0

List of recipes

№004 Dragee in chocolate "Metro" (Recipe for 2nd knurling) included in recipes:

	№004 Dragee in chocolate "Metro"	Glossing recipe
	№004 Dragee in chocolate "Metro"	Coating with chocolate

Recipe on №004 Dragee in chocolate "Metro" (Recipe for 2nd knurling) contained in handbooks:

1973 Dragee recipes.

Constructor ganache: Recipe for 2nd knurling

№004 Dragee in chocolate "Metro" (Recipe for 2nd knurling) included in recipes:

Recipe on №004 Dragee in chocolate "Metro" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: