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All groups → All products → Dragee → Dragee caramel → №088 Dragee "Fruit and liqueur" → Caramel mass recipe → Constructor ganache

Constructor ganache: Caramel mass recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 958.1 g
unfinished
products
in kind
in solids
Sign up99.85682.36 681.34 
Starch syrup78.0 341.28 266.19 
Total947.53 
Output in finished product98.0 958.10 938.94 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %2.020 maximum
total sugar, %819.125-30 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, %1.025-40
milk solids not fat (MSNF), %0.0
proteins, %0.0
alcohol, %0.0
List of recipes

№088 Dragee "Fruit and liqueur" (Caramel mass recipe) included in recipes:

№088 Dragee "Fruit and liqueur"Glossing recipe
№088 Dragee "Fruit and liqueur"Coating recipe
№088 Dragee "Fruit and liqueur"Body recipe

Recipe on №088 Dragee "Fruit and liqueur" (Caramel mass recipe) contained in handbooks:

calculations, forms, documents: