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

Constructor ganache: Knurling recipe

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 204.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	98.14	97.99
Powdered sugar	99.85	60.52	60.43
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	34.77	25.73
water	—	11.95	—
Starch syrup	78.0	3.84	2.99
Sign up	—	0.42	—
Gelatin	86.0	0.11	0.092
Total			187.24
Output in finished product	91.0	204.60	186.19

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	9.0	20 maximum
total sugar, %	178.4	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, %	3.0	15 maximum
total fat, %	3.0	25-40
milk solids not fat (MSNF), %	7.2
proteins, %	2.5
alcohol, %	0.0

List of recipes

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

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

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

1973 Dragee recipes.

Constructor ganache: Knurling recipe

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

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

calculations, forms, documents: