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All groups → All products → Dragee → Dragee jelly → №017 Dragee "Mandarin" → Recipe for 1st knurling → Constructor ganache

Constructor ganache: Recipe for 1st knurling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 610.2 g
unfinished
products
in kind
in solids
Sign up99.85247.33 246.96 
Mandarin cooking69.0 139.58 96.31 
Powdered sugar99.85136.68 136.48 
Starch syrup78.0 77.04 60.09 
water—  11.38 —   
Sign up85.0 5.40 4.59 
Citric acid (E330)98.0 2.01 1.97 
Essence tangerine—  1.22 —   
Citric acid (E330)91.2 1.04 0.95 
Paint red—  0.061—   
Sign up—  0.061—   
Total547.35 
Output in finished product89.0 610.20 543.08 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %11.020 maximum
total sugar, %507.125-30 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, %0.225-40
milk solids not fat (MSNF), %0.0
proteins, %0.4
alcohol, %0.0
List of recipes

№017 Dragee "Mandarin" (Recipe for 1st knurling) included in recipes:

№017 Dragee "Mandarin"Recipe for 2nd knurling
№017 Dragee "Mandarin"Coating recipe
№017 Dragee "Mandarin"Glossing recipe

Recipe on №017 Dragee "Mandarin" (Recipe for 1st knurling) contained in handbooks:

calculations, forms, documents: