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All groups → All products → Dragee → Dragee jelly → №017 Dragee "Mandarin" → Recipe for 2nd knurling → Constructor ganache

Constructor ganache: Recipe for 2nd knurling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 521.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	179.65	179.38
Granulated sugar	99.85	179.14	178.88
Mandarin cooking	69.0	94.11	64.94
Starch syrup	78.0	64.33	50.18
water	—	10.44	—
Sign up	85.0	3.64	3.09
Citric acid (E330)	91.2	1.38	1.26
Citric acid (E330)	98.0	1.36	1.33
Essence tangerine	—	1.34	—
Paint red	—	0.093	—
Sign up	—	0.093	—
Total			479.05
Output in finished product	91.0	521.10	474.20

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	9.0	20 maximum
total sugar, %	445.0	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, %	0.0	15 maximum
total fat, %	0.2	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	0.3
alcohol, %	0.0

List of recipes

№017 Dragee "Mandarin" (Recipe for 2nd knurling) included in recipes:

	№017 Dragee "Mandarin"	Coating recipe
	№017 Dragee "Mandarin"	Glossing recipe

Recipe on №017 Dragee "Mandarin" (Recipe for 2nd knurling) contained in handbooks:

1973 Dragee recipes.

Constructor ganache: Recipe for 2nd knurling

№017 Dragee "Mandarin" (Recipe for 2nd knurling) included in recipes:

Recipe on №017 Dragee "Mandarin" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: