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All groups → All products → Dragee → Dragee jelly → №021 Dragee "Gelite" ("Flower") → Recipe for 1st knurling → Constructor ganache

Constructor ganache: Recipe for 1st knurling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 779.3 g
unfinished
products
in kind
in solids
Sign up99.85348.30 347.78 
Starch syrup78.0 156.42 122.01 
Powdered sugar99.85144.25 144.03 
Fruit and berry cooking69.0 69.69 48.09 
water—  57.31 —   
Sign up98.0 15.08 14.78 
Agar (E406)85.0 6.88 5.85 
Essence of fruit and berry—  3.75 —   
Total682.53 
Output in finished product87.0 779.30 677.99 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %13.020 maximum
total sugar, %601.725-30 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, %0.525-40
milk solids not fat (MSNF), %0.0
proteins, %0.3
alcohol, %0.0
List of recipes

№021 Dragee "Gelite" ("Flower") (Recipe for 1st knurling) 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

Recipe on №021 Dragee "Gelite" ("Flower") (Recipe for 1st knurling) contained in handbooks:

calculations, forms, documents: