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All groups → All products → Dragee → Dragee liqueur → №009 Dragee "Creamy" → 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 686.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	359.65	359.11
Powdered sugar	99.85	203.82	203.51
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	65.22	48.27
water	—	50.39	—
Starch syrup	78.0	25.76	20.09
Sign up	—	0.026	—
Total			630.98
Output in finished product	91.0	686.90	625.08

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	9.0	20 maximum
total sugar, %	604.0	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	5.5	15 maximum
total fat, %	5.5	25-40
milk solids not fat (MSNF), %	13.6
proteins, %	4.5
alcohol, %	0.0

List of recipes

№009 Dragee "Creamy" (Recipe for 2nd knurling) included in recipes:

	№009 Dragee "Creamy"	Glossing recipe
	№009 Dragee "Creamy"	Coating recipe

Recipe on №009 Dragee "Creamy" (Recipe for 2nd knurling) contained in handbooks:

1973 Dragee recipes.

Constructor ganache: Recipe for 2nd knurling

№009 Dragee "Creamy" (Recipe for 2nd knurling) included in recipes:

Recipe on №009 Dragee "Creamy" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: