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All groups → All products → Dragee → Dragee fondant → №034 Dragee "Raspberry" → Knurling recipe → Constructor ganache

Constructor ganache: Knurling recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 783 g
unfinished
products
in kind
in solids
Sign up99.85376.17 375.60 
Powdered sugar99.85248.68 248.31 
Raspberry podvarka69.0 87.73 60.53 
water—  65.27 —   
Glucose-protein concentrate80.0 37.11 29.69 
Sign up78.0 11.48 8.96 
Essence—  2.90 —   
Citric acid (E330)98.0 1.57 1.54 
Total724.63 
Output in finished product91.0 783.00 712.53 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %9.020 maximum
total sugar, %676.625-30 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, %0.025-40
milk solids not fat (MSNF), %0.0
proteins, %0.2
alcohol, %0.0
List of recipes

№034 Dragee "Raspberry" (Knurling recipe) included in recipes:

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

Recipe on №034 Dragee "Raspberry" (Knurling recipe) contained in handbooks:

calculations, forms, documents: