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All groups → All products → Dragee → Dragee fondant → №038 Chocolate dragee "Autumn" → Recipe for 2nd knurling → Constructor ganache

Constructor ganache: Recipe for 2nd knurling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 452.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	212.18	211.87
Powdered sugar	99.85	123.48	123.30
Blackcurrant podvarka	69.0	59.31	40.93
Cocoa powder [Skurikhin]	95.0	33.23	31.57
water	—	31.88	—
Sign up	78.0	28.35	22.11
Citric acid (E330)	98.0	1.64	1.61
Essence	—	0.96	—
Total			431.38
Output in finished product	94.0	452.20	425.07

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	6.0	20 maximum
total sugar, %	382.4	25-30 minimum
cocoa butter, %	4.9	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	26.2	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	5.0	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	8.0
alcohol, %	0.0

List of recipes

№038 Chocolate dragee "Autumn" (Recipe for 2nd knurling) included in recipes:

	№038 Chocolate dragee "Autumn"	Coating with chocolate
	№038 Chocolate dragee "Autumn"	Glossing recipe

Recipe on №038 Chocolate dragee "Autumn" (Recipe for 2nd knurling) contained in handbooks:

1973 Dragee recipes.

Constructor ganache: Recipe for 2nd knurling

№038 Chocolate dragee "Autumn" (Recipe for 2nd knurling) included in recipes:

Recipe on №038 Chocolate dragee "Autumn" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: