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All groups → All products → Dragee → Dragee jelly → №026 Dragee "Amber" → Glossing recipe → Constructor ganache

Constructor ganache: №026 Dragee "Amber"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 561.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	256.12	255.74
Granulated sugar	99.85	169.81	169.55
Apricot cooking	69.0	78.88	54.43
Starch syrup	78.0	66.76	52.07
water	—	11.72	—
Sign up	85.0	3.12	2.65
Citric acid (E330)	98.0	2.20	2.15
Essence orange	—	2.19	—
Talc (E553(iii))	100.0	0.68	0.68
Yellow paint	—	0.22	—
Sign up	100.0	0.11	0.11
Wax (E901)	100.0	0.075	0.075
Paraffin (E905c(i))	100.0	0.038	0.038
Total			537.48
Output in finished product	94.0	561.50	527.81

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	6.0	20 maximum
total sugar, %	498.1	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 №026 Dragee "Amber" contained in handbooks:

1973 Dragee recipes.

Constructor ganache: №026 Dragee "Amber"

Recipe on №026 Dragee "Amber" contained in handbooks:

calculations, forms, documents: