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All groups → All products → Dragee → Dragee fondant → №034 Dragee "Raspberry" → Watering syrup for rolling → Constructor ganache

Constructor ganache: Watering syrup for rolling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 274.1 g
unfinished
products
in kind
in solids
Sign up69.0 99.17 68.43 
Granulated sugar99.8577.90 77.78 
Starch syrup78.0 77.90 60.76 
water—  24.72 —   
Total206.97 
Output in finished product74.0 274.10 202.83 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %26.020 maximum
total sugar, %175.025-30 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, %0.225-40
milk solids not fat (MSNF), %0.0
proteins, %0.2
alcohol, %0.0
List of recipes

№034 Dragee "Raspberry" (Watering syrup for rolling) included in recipes:

№034 Dragee "Raspberry"Knurling recipe
№034 Dragee "Raspberry"Glossing recipe
№034 Dragee "Raspberry"Coating recipe

Recipe on №034 Dragee "Raspberry" (Watering syrup for rolling) contained in handbooks:

calculations, forms, documents: