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

Constructor ganache: Coating recipe

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 117.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	74.35	74.24
Peeled almond kernel	80.0	24.62	19.70
Cocoa powder [Skurikhin]	95.0	9.31	8.85
Granulated sugar	99.85	5.51	5.50
Starch syrup	78.0	5.51	4.30
Sign up	—	3.17	—
water	—	1.23	—
Almond essence	—	0.18	—
Total			112.59
Output in finished product	95.0	117.30	111.44

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	5.0	20 maximum
total sugar, %	82.9	25-30 minimum
cocoa butter, %	1.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	7.4	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	14	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	7.0
alcohol, %	3.1

List of recipes

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

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

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

1973 Dragee recipes.

Constructor ganache: Coating recipe

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

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

calculations, forms, documents: