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All groups → All products → Dragee → Dragee jelly → №022 Dragee "Black currant" → 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 302.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	132.82	132.62
Powdered sugar	99.85	104.32	104.16
Blackcurrant puree	10.0	89.59	8.96
Starch syrup	78.0	37.36	29.14
water	—	2.54	—
Sign up	85.0	2.11	1.80
Citric acid (E330)	98.0	1.59	1.56
Essence	—	1.01	—
Paint red	—	0.037	—
Blue paint	—	0.016	—
Total			278.24
Output in finished product	91.0	302.60	275.37

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	9.0	20 maximum
total sugar, %	250.0	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, %	0.1	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	0.0
alcohol, %	0.0

List of recipes

№022 Dragee "Black currant" (Recipe for 2nd knurling) included in recipes:

	№022 Dragee "Black currant"	Coating recipe
	№022 Dragee "Black currant"	Glossing recipe

Recipe on №022 Dragee "Black currant" (Recipe for 2nd knurling) contained in handbooks:

1973 Dragee recipes.

Constructor ganache: Recipe for 2nd knurling

№022 Dragee "Black currant" (Recipe for 2nd knurling) included in recipes:

Recipe on №022 Dragee "Black currant" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: