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All groups → All products → Dragee → Dragee nut → №093 Dragee "Cashew in chocolate" → Knurling recipe → Constructor ganache

Constructor ganache: Knurling recipe

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 576 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	96.0	387.42	371.92
Powdered sugar	99.85	115.55	115.37
Cocoa powder [Skurikhin]	95.0	42.91	40.77
Granulated sugar	99.85	20.31	20.28
Starch syrup	78.0	20.31	15.84
Sign up	—	4.53	—
Total			564.18
Output in finished product	96.0	576.00	552.96

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	4.0	20 maximum
total sugar, %	171.1	25-30 minimum
cocoa butter, %	6.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	33.6	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	193	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	81
alcohol, %	0.0

List of recipes

№093 Dragee "Cashew in chocolate" (Knurling recipe) included in recipes:

	№093 Dragee "Cashew in chocolate"	Coating with chocolate
	№093 Dragee "Cashew in chocolate"	Glossing recipe

Recipe on №093 Dragee "Cashew in chocolate" (Knurling recipe) contained in handbooks:

1973 Dragee recipes.

Constructor ganache: Knurling recipe

№093 Dragee "Cashew in chocolate" (Knurling recipe) included in recipes:

Recipe on №093 Dragee "Cashew in chocolate" (Knurling recipe) contained in handbooks:

calculations, forms, documents: