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All groups → All products → Dragee → Dragee jelly → №016 Dragee "Lemons" → Body recipe → Constructor ganache

Constructor ganache: Body recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 188.4 g
unfinished
products
in kind
in solids
Sign up99.85118.97 118.80 
Starch syrup78.0 27.26 21.26 
Lemon soup69.0 17.84 12.31 
water—  14.30 —   
Agaroid85.0 8.01 6.81 
Sign up98.0 1.64 1.61 
Lemon essence—  1.13 —   
Total160.78 
Output in finished product85.0 188.40 160.14 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %15.020 maximum
total sugar, %141.925-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %0.125-40
milk solids not fat (MSNF), %0.0
proteins, %0.0
alcohol, %0.0
List of recipes

№016 Dragee "Lemons" (Body recipe) included in recipes:

№016 Dragee "Lemons"Glossing recipe
№016 Dragee "Lemons"Coating recipe
№016 Dragee "Lemons"2nd rolling recipe
№016 Dragee "Lemons"Recipe for 1st knurling

Recipe on №016 Dragee "Lemons" (Body recipe) contained in handbooks:

calculations, forms, documents: