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All groups → All products → Dragee → Dragee liqueur → №009 Dragee "Creamy" → Body recipe → Constructor ganache

Constructor ganache: Body recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 570.6 g
unfinished
products
in kind
in solids
Sign up99.85431.43 430.78 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 84.28 62.37 
water—  57.69 —   
Vanillin—  0.034—   
Total493.15 
Output in finished product86.0 570.60 490.72 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %14.020 maximum
total sugar, %475.225-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %7.215 maximum
total fat, %7.025-40
milk solids not fat (MSNF), %17.6
proteins, %6.0
alcohol, %0.0
List of recipes

№009 Dragee "Creamy" (Body recipe) included in recipes:

№009 Dragee "Creamy"Glossing recipe
№009 Dragee "Creamy"Recipe for 1st knurling
№009 Dragee "Creamy"Coating recipe
№009 Dragee "Creamy"Recipe for 2nd knurling

Recipe on №009 Dragee "Creamy" (Body recipe) contained in handbooks:

calculations, forms, documents: