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All groups → All products → Dragee → Dragee jelly → №021 Dragee "Gelite" ("Flower") → Body recipe → Constructor ganache

Constructor ganache: Body recipe

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 886.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	474.37	473.65
Starch syrup	78.0	202.48	157.93
Fruit and berry cooking	69.0	98.76	68.14
water	—	76.93	—
Citric acid (E330)	98.0	21.36	20.94
Sign up	85.0	9.75	8.29
Essence of fruit and berry	—	5.32	—
Total			728.95
Output in finished product	82.0	886.50	726.93

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	18.0	20 maximum
total sugar, %	625.3	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, %	0.5	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	0.4
alcohol, %	0.0

List of recipes

№021 Dragee "Gelite" ("Flower") (Body recipe) included in recipes:

	№021 Dragee "Gelite" ("Flower")	Recipe for 2nd knurling
	№021 Dragee "Gelite" ("Flower")	Sprinkle with non-parcels
	№021 Dragee "Gelite" ("Flower")	Coating recipe
	№021 Dragee "Gelite" ("Flower")	Recipe for 1st knurling

Recipe on №021 Dragee "Gelite" ("Flower") (Body recipe) contained in handbooks:

1973 Dragee recipes.

Constructor ganache: Body recipe

№021 Dragee "Gelite" ("Flower") (Body recipe) included in recipes:

Recipe on №021 Dragee "Gelite" ("Flower") (Body recipe) contained in handbooks:

calculations, forms, documents: