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All groups → All products → Dragee → Dragee sugar → No. 048 Dragee "Lemon-tangerine mixture" → Glossing recipe → Constructor ganache

Constructor ganache: No. 048 Dragee "Lemon-tangerine mixture"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 515.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	472.84	472.14
Lemon soup	69.0	17.89	12.35
Mandarin cooking	69.0	17.89	12.35
Granulated sugar	99.85	10.13	10.12
Starch syrup	78.0	8.21	6.40
Sign up	—	1.99	—
Citric acid (E330)	98.0	1.56	1.52
Talc (E553(iii))	100.0	0.62	0.62
Citrus essence	—	0.52	—
Vegetable oil	100.0	0.10	0.10
Sign up	100.0	0.069	0.069
Paint red	—	0.052	—
Paraffin (E905c(i))	100.0	0.035	0.035
Yellow paint	—	0.026	—
Total			515.70
Output in finished product	98.5	515.70	507.96

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.5	20 maximum
total sugar, %	502.2	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, %	0.1
alcohol, %	0.0

List of recipes

Recipe on No. 048 Dragee "Lemon-tangerine mixture" contained in handbooks:

1973 Dragee recipes.

Constructor ganache: No. 048 Dragee "Lemon-tangerine mixture"

Recipe on No. 048 Dragee "Lemon-tangerine mixture" contained in handbooks:

calculations, forms, documents: