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All groups → All products → Dragee → Dragee jelly → №020 Dragee in chocolate "Saamo" → Glossing recipe → Constructor ganache

Constructor ganache: №020 Dragee in chocolate "Saamo"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 163 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	46.34	46.27
Chocolate glaze [Skurikhin]	99.1	41.80	41.42
Granulated sugar	99.85	34.83	34.78
Starch syrup	78.0	19.46	15.18
Cocoa powder [Skurikhin]	95.0	13.26	12.60
Sign up	10.0	7.09	0.71
Roasted ground nut kernels	97.5	4.44	4.33
water	—	0.84	—
Agar (E406)	85.0	0.62	0.53
Citric acid (E330)	98.0	0.53	0.52
Sign up	100.0	0.20	0.20
Lemon essence	—	0.12	—
Vegetable oil	100.0	0.049	0.049
Wax (E901)	100.0	0.033	0.033
Paraffin (E905c(i))	100.0	0.016	0.016
Sign up	—	0.016	—
Total			156.63
Output in finished product	93.5	163.00	152.40

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	6.5	20 maximum
total sugar, %	107.4	25-30 minimum
cocoa butter, %	1.9	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	10.3	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	18	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	6.5
alcohol, %	0.0

List of recipes

Recipe on №020 Dragee in chocolate "Saamo" contained in handbooks:

1973 Dragee recipes.

Constructor ganache: №020 Dragee in chocolate "Saamo"

Recipe on №020 Dragee in chocolate "Saamo" contained in handbooks:

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