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All groups → All products → Dragee → Dragee caramel → №079 Dragee "Cross" → Filling recipe → Constructor ganache

Constructor ganache: Filling recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 132.7 g
unfinished
products
in kind
in solids
Sign up10.0 75.11 7.51 
Granulated sugar99.8557.35 57.27 
Starch syrup78.0 36.12 28.17 
Lactic acid (E270)40.0 1.96 0.79 
Total93.74 
Output in finished product70.0 132.70 92.89 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %30.020 maximum
total sugar, %78.425-30 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

№079 Dragee "Cross" (Filling recipe) included in recipes:

№079 Dragee "Cross"Body recipe
№079 Dragee "Cross"Glossing recipe
№079 Dragee "Cross"Coating with chocolate
№079 Dragee "Cross"1st knurling under chocolate

Recipe on №079 Dragee "Cross" (Filling recipe) contained in handbooks:

calculations, forms, documents: