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All groups → All products → Dragee → Dragee liqueur → №005 Dragee in chocolate "Milk liquor" → Body recipe → Constructor ganache

Constructor ganache: Body recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 81.5 g
unfinished
products
in kind
in solids
Sign up99.8564.19 64.09 
water—  8.26 —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 6.37 4.72 
Alcohol—  3.08 —   
Vanillin—  0.016—   
Total68.81 
Output in finished product84.0 81.50 68.46 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %16.020 maximum
total sugar, %67.225-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.515 maximum
total fat, %0.525-40
milk solids not fat (MSNF), %1.3
proteins, %0.5
alcohol, %3.1
List of recipes

№005 Dragee in chocolate "Milk liquor" (Body recipe) included in recipes:

№005 Dragee in chocolate "Milk liquor"Recipe for 1st knurling
№005 Dragee in chocolate "Milk liquor"Glossing recipe
№005 Dragee in chocolate "Milk liquor"Coating with chocolate
№005 Dragee in chocolate "Milk liquor"Recipe for 2nd knurling

Recipe on №005 Dragee in chocolate "Milk liquor" (Body recipe) contained in handbooks:

calculations, forms, documents: