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All groups → All products → Dragee → Dragee jelly → №025 Dragee "Amber" → 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 936.9 g
unfinished
products
in kind
in solids
Sign up99.85638.09 637.13 
Apple puree [GOST]10.0 130.02 13.00 
Powdered sugar99.85109.24 109.08 
Starch syrup78.0 74.60 58.19 
Agar (E406)85.0 12.94 11.00 
Sign up—  10.39 —   
Citric acid (E330)98.0 3.20 3.14 
Lemon essence—  3.14 —   
Total831.53 
Output in finished product88.0 936.90 824.47 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %12.020 maximum
total sugar, %781.925-30 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, %0.325-40
milk solids not fat (MSNF), %0.0
proteins, %0.5
alcohol, %0.0
List of recipes

№025 Dragee "Amber" (Recipe for 1st knurling) included in recipes:

№025 Dragee "Amber"Coating recipe
№025 Dragee "Amber"Recipe for 2nd knurling
№025 Dragee "Amber"Glossing recipe

Recipe on №025 Dragee "Amber" (Recipe for 1st knurling) contained in handbooks:

calculations, forms, documents: