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All groups → All products → Dragee → Dragee caramel → №087 Dragee "Fruit" → Glossing recipe → Constructor ganache

Constructor ganache: №087 Dragee "Fruit"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 281.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	129.17	128.97
Powdered sugar	99.85	85.26	85.13
Starch syrup	78.0	68.41	53.36
Fruit puree	10.0	26.26	2.63
Lactic acid (E270)	40.0	2.11	0.85
Sign up	—	1.88	—
Essence	—	1.09	—
Talc (E553(iii))	100.0	0.34	0.34
Yellow paint	—	0.084	—
Vegetable oil	100.0	0.056	0.056
Sign up	—	0.056	—
Wax (E901)	100.0	0.038	0.038
Blue paint	—	0.028	—
Paraffin (E905c(i))	100.0	0.019	0.019
Total			271.39
Output in finished product	95.0	281.10	267.04

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	5.0	20 maximum
total sugar, %	239.3	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, %	0.3	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	0.0
alcohol, %	0.0

List of recipes

Recipe on №087 Dragee "Fruit" contained in handbooks:

1973 Dragee recipes.

Constructor ganache: №087 Dragee "Fruit"

Recipe on №087 Dragee "Fruit" contained in handbooks:

calculations, forms, documents: