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All groups → All products → Dragee → Dragee nut → №094 Dragee "Marzipan in chocolate" → Body recipe → Constructor ganache

Constructor ganache: Body recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 443.3 g
unfinished
products
in kind
in solids
Sign up99.85272.63 272.22 
Peeled almond kernel80.0 172.13 137.71 
Alcohol—  22.16 —   
Total409.93 
Output in finished product92.0 443.30 407.84 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %8.020 maximum
total sugar, %281.025-30 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, %9225-40
milk solids not fat (MSNF), %0.0
proteins, %32
alcohol, %22.0
List of recipes

№094 Dragee "Marzipan in chocolate" (Body recipe) included in recipes:

№094 Dragee "Marzipan in chocolate"Coating with chocolate
№094 Dragee "Marzipan in chocolate"Coating recipe
№094 Dragee "Marzipan in chocolate"Glossing recipe

Recipe on №094 Dragee "Marzipan in chocolate" (Body recipe) contained in handbooks:

calculations, forms, documents: