KondiDoc: технологические расчеты в кондитерском производстве
Для получения полной версии расчета пищевой ценности необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Dragee → Dragee fondant → №030 Dragee "Spring" → Coating recipe → Constructor ganache

Constructor ganache: Coating recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 641.5 g
unfinished
products
in kind
in solids
Sign up99.85286.98 286.55 
Powdered sugar99.85283.14 282.72 
Starch syrup78.0 47.40 36.97 
water—  40.79 —   
Cocoa powder [Skurikhin]95.0 9.24 8.78 
Sign up—  2.57 —   
Citric acid (E330)98.0 0.74 0.72 
Yellow paint—  0.19 —   
Blue paint—  0.064—   
Paint red—  0.064—   
Total615.74 
Output in finished product95.0 641.50 609.42 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %5.020 maximum
total sugar, %583.225-30 minimum
cocoa butter, %1.410-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %7.310-16 maximum
dairy fat, %0.015 maximum
total fat, %1.525-40
milk solids not fat (MSNF), %0.0
proteins, %2.0
alcohol, %0.0
List of recipes

№030 Dragee "Spring" (Coating recipe) included in recipes:

№030 Dragee "Spring"Glossing recipe

Recipe on №030 Dragee "Spring" (Coating recipe) contained in handbooks:

calculations, forms, documents: