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

Constructor ganache: №013 Milk-liqueur dragee "Buratino"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 987.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	420.80	420.17
Granulated sugar	99.85	385.60	385.03
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	126.76	93.81
water	—	49.93	—
Starch syrup	78.0	41.15	32.10
Sign up	—	3.52	—
Talc (E553(iii))	100.0	1.19	1.19
Cocoa powder [Skurikhin]	95.0	0.99	0.94
Gelatin	86.0	0.39	0.33
Vegetable oil	100.0	0.20	0.20
Sign up	—	0.15	—
Wax (E901)	100.0	0.13	0.13
Paraffin (E905c(i))	100.0	0.066	0.066
Total			933.97
Output in finished product	93.0	987.20	918.10

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	7.0	20 maximum
total sugar, %	878.0	25-30 minimum
cocoa butter, %	0.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.8	10-16 maximum
dairy fat, %	10.7	15 maximum
total fat, %	11	25-40
milk solids not fat (MSNF), %	26.1
proteins, %	9.5
alcohol, %	0.0

List of recipes

Recipe on №013 Milk-liqueur dragee "Buratino" contained in handbooks:

1973 Dragee recipes.

Constructor ganache: №013 Milk-liqueur dragee "Buratino"

Recipe on №013 Milk-liqueur dragee "Buratino" contained in handbooks:

calculations, forms, documents: