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

Constructor ganache: №016 Dragee "Lemons"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 493.2 g
unfinished
products
in kind
in solids
Sign up99.85225.09 224.75 
Granulated sugar99.85174.91 174.65 
Starch syrup78.0 58.60 45.71 
water—  23.62 —   
Lemon soup69.0 22.56 15.57 
Sign up85.0 10.12 8.61 
Citric acid (E330)98.0 2.07 2.03 
Lemon essence—  1.92 —   
Talc (E553(iii))100.0 0.59 0.59 
Yellow paint—  0.34 —   
Sign up100.0 0.10 0.10 
Wax (E901)100.0 0.0660.066
Paraffin (E905c(i))100.0 0.0330.033
Total472.11 
Output in finished product94.0 493.20 463.61 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.020 maximum
total sugar, %431.625-30 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, %0.325-40
milk solids not fat (MSNF), %0.0
proteins, %0.0
alcohol, %0.0
List of recipes

Recipe on №016 Dragee "Lemons" contained in handbooks:

calculations, forms, documents: