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All groups → All products → Dragee → Dragee fondant → №038 Chocolate dragee "Autumn" → Body recipe → Constructor ganache

Constructor ganache: Body recipe

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 409.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	298.94	298.49
Blackcurrant podvarka	69.0	79.99	55.20
water	—	43.50	—
Starch syrup	78.0	23.24	18.13
Citric acid (E330)	98.0	2.46	2.41
Sign up	—	1.43	—
Total			374.23
Output in finished product	90.0	409.80	368.82

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	10.0	20 maximum
total sugar, %	357.4	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, %	0.1	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	0.2
alcohol, %	0.0

List of recipes

№038 Chocolate dragee "Autumn" (Body recipe) included in recipes:

	№038 Chocolate dragee "Autumn"	Coating with chocolate
	№038 Chocolate dragee "Autumn"	Glossing recipe
	№038 Chocolate dragee "Autumn"	Recipe for 2nd knurling
	№038 Chocolate dragee "Autumn"	Recipe for 1st knurling

Recipe on №038 Chocolate dragee "Autumn" (Body recipe) contained in handbooks:

1973 Dragee recipes.

Constructor ganache: Body recipe

№038 Chocolate dragee "Autumn" (Body recipe) included in recipes:

Recipe on №038 Chocolate dragee "Autumn" (Body recipe) contained in handbooks:

calculations, forms, documents: