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All groups → All products → Dragee → Dragee jelly → №019 Dragee "Renclode" → 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 375.6 g
unfinished
products
in kind
in solids
Sign up99.85166.53 166.28 
Apple puree [GOST]10.0 126.34 12.63 
Powdered sugar99.85114.67 114.50 
Starch syrup78.0 61.05 47.62 
Lactic acid (E270)40.0 4.18 1.67 
Sign up85.0 3.38 2.87 
water—  3.11 —   
Essence—  1.52 —   
Yellow paint—  0.17 —   
Blue paint—  0.10 —   
Total345.58 
Output in finished product91.0 375.60 341.80 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %9.020 maximum
total sugar, %314.125-30 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, %0.325-40
milk solids not fat (MSNF), %0.0
proteins, %0.4
alcohol, %0.0
List of recipes

№019 Dragee "Renclode" (Recipe for 2nd knurling) included in recipes:

№019 Dragee "Renclode"Glossing recipe
№019 Dragee "Renclode"Coating recipe

Recipe on №019 Dragee "Renclode" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: