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All groups → All products → Dragee → Dragee jelly → №025 Dragee "Amber" → Glossing recipe → Constructor ganache

Constructor ganache: №025 Dragee "Amber"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 550 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	299.01	298.56
Powdered sugar	99.85	178.05	177.79
Starch syrup	78.0	43.74	34.12
Apple puree [GOST]	10.0	40.66	4.07
water	—	11.00	—
Sign up	85.0	4.05	3.44
Citric acid (E330)	98.0	2.06	2.02
Lemon essence	—	1.53	—
Talc (E553(iii))	100.0	0.66	0.66
Vegetable oil	100.0	0.11	0.11
Sign up	—	0.11	—
Yellow paint	—	0.11	—
Wax (E901)	100.0	0.074	0.074
Paraffin (E905c(i))	100.0	0.037	0.037
Total			520.88
Output in finished product	93.0	550.00	511.50

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	7.0	20 maximum
total sugar, %	489.2	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, %	0.3	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	0.2
alcohol, %	0.0

List of recipes

Recipe on №025 Dragee "Amber" contained in handbooks:

1973 Dragee recipes.

Constructor ganache: №025 Dragee "Amber"

Recipe on №025 Dragee "Amber" contained in handbooks:

calculations, forms, documents: