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

Constructor ganache: №088 Dragee "Fruit and liqueur"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 564.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	241.96	241.59
Powdered sugar	99.85	169.99	169.74
Starch syrup	78.0	162.83	127.01
Apricot puree	10.0	16.42	1.64
water	—	3.76	—
Sign up	—	3.65	—
Citric acid (E330)	98.0	3.22	3.15
Essence of rum	—	2.26	—
Talc (E553(iii))	100.0	0.68	0.68
Dye	—	0.23	—
Sign up	100.0	0.11	0.11
Wax (E901)	100.0	0.075	0.075
Paraffin (E905c(i))	100.0	0.038	0.038
Total			544.04
Output in finished product	94.9	564.10	535.33

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	5.1	20 maximum
total sugar, %	473.8	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, %	0.5	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	0.1
alcohol, %	3.6

List of recipes

Recipe on №088 Dragee "Fruit and liqueur" contained in handbooks:

1973 Dragee recipes.

Constructor ganache: №088 Dragee "Fruit and liqueur"

Recipe on №088 Dragee "Fruit and liqueur" contained in handbooks:

calculations, forms, documents: