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All groups → All products → Dragee → Dragee jelly → №023 Dragee "Blueberry" → Knurling recipe → Constructor ganache

Constructor ganache: Knurling recipe

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 519.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	244.72	244.35
Powdered sugar	99.85	116.32	116.15
Blueberry sauce	69.0	70.11	48.37
Starch syrup	78.0	65.56	51.14
water	—	23.19	—
Sign up	85.0	4.48	3.81
Essence	—	2.60	—
Citric acid (E330)	98.0	2.05	2.01
Total			465.83
Output in finished product	89.0	519.30	462.18

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	11.0	20 maximum
total sugar, %	432.6	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, %	0.2	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	0.2
alcohol, %	0.0

List of recipes

№023 Dragee "Blueberry" (Knurling recipe) included in recipes:

	№023 Dragee "Blueberry"	Glossing recipe
	№023 Dragee "Blueberry"	Coating recipe

Recipe on №023 Dragee "Blueberry" (Knurling recipe) contained in handbooks:

1973 Dragee recipes.

Constructor ganache: Knurling recipe

№023 Dragee "Blueberry" (Knurling recipe) included in recipes:

Recipe on №023 Dragee "Blueberry" (Knurling recipe) contained in handbooks:

calculations, forms, documents: