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All groups → All products → Dragee → Dragee jelly → №020 Dragee in chocolate "Saamo" → 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 823.7 g
unfinished
products
in kind
in solids
Sign up99.85310.97 310.51 
Granulated sugar99.85232.94 232.59 
Starch syrup78.0 130.58 101.85 
Cocoa powder [Skurikhin]95.0 89.01 84.56 
Puree fruit and berry varietal10.0 47.61 4.76 
Sign up97.5 29.80 29.05 
water—  5.33 —   
Agar (E406)85.0 4.17 3.54 
Citric acid (E330)98.0 3.57 3.50 
Lemon essence—  0.79 —   
Total770.37 
Output in finished product91.5 823.70 753.69 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %8.520 maximum
total sugar, %591.725-30 minimum
cocoa butter, %13.110-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %69.710-16 maximum
dairy fat, %0.015 maximum
total fat, %2925-40
milk solids not fat (MSNF), %0.0
proteins, %29
alcohol, %0.0
List of recipes

№020 Dragee in chocolate "Saamo" (Recipe for 2nd knurling) included in recipes:

№020 Dragee in chocolate "Saamo"Coating with chocolate
№020 Dragee in chocolate "Saamo"Glossing recipe

Recipe on №020 Dragee in chocolate "Saamo" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: