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All groups → All products → Dragee → Dragee jelly → №024 Dragee "Chocolate" → Glossing recipe → Constructor ganache

Constructor ganache: №024 Dragee "Chocolate"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 434.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	141.34	141.13
Granulated sugar	99.85	119.19	119.01
Chocolate glaze [Skurikhin]	99.1	111.68	110.68
Apple puree [GOST]	10.0	29.89	2.99
Cocoa powder [Skurikhin]	95.0	22.91	21.76
Sign up	78.0	22.12	17.26
water	—	8.25	—
Agar (E406)	85.0	2.80	2.38
Lemon essence	—	0.94	—
Citric acid (E330)	98.0	0.74	0.72
Sign up	100.0	0.52	0.52
Vegetable oil	100.0	0.087	0.087
Wax (E901)	100.0	0.058	0.058
Vanillin	—	0.044	—
Paraffin (E905c(i))	100.0	0.029	0.029
Total			416.63
Output in finished product	93.5	434.90	406.63

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	6.5	20 maximum
total sugar, %	318.4	25-30 minimum
cocoa butter, %	3.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	17.9	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	41	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	11
alcohol, %	0.0

List of recipes

Recipe on №024 Dragee "Chocolate" contained in handbooks:

1973 Dragee recipes.

Constructor ganache: №024 Dragee "Chocolate"

Recipe on №024 Dragee "Chocolate" contained in handbooks:

calculations, forms, documents: