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All groups → All products → Dragee → Dragee liqueur → №013 Milk-liqueur dragee "Buratino" → Body recipe → Constructor ganache

Constructor ganache: Body recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 480.2 g
unfinished
products
in kind
in solids
Sign up99.85344.30 343.79 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 96.04 71.07 
water—  40.51 —   
Vanilla essence—  1.54 —   
Gelatin86.0 0.24 0.21 
Total415.06 
Output in finished product86.0 480.20 412.97 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %14.020 maximum
total sugar, %395.225-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %8.215 maximum
total fat, %8.025-40
milk solids not fat (MSNF), %20.0
proteins, %7.0
alcohol, %0.0
List of recipes

№013 Milk-liqueur dragee "Buratino" (Body recipe) included in recipes:

№013 Milk-liqueur dragee "Buratino"Knurling recipe
№013 Milk-liqueur dragee "Buratino"Glossing recipe
№013 Milk-liqueur dragee "Buratino"Coating recipe

Recipe on №013 Milk-liqueur dragee "Buratino" (Body recipe) contained in handbooks:

calculations, forms, documents: