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

Constructor ganache: Coating with chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 501.6 g
unfinished
products
in kind
in solids
Sign up99.85235.54 235.18 
Chocolate glaze [Skurikhin]99.1 142.45 141.17 
Peeled almond kernel80.0 78.00 62.40 
Cocoa powder [Skurikhin]95.0 29.50 28.03 
Granulated sugar99.8517.45 17.43 
Sign up78.0 17.45 13.61 
Alcohol—  10.04 —   
water—  3.89 —   
Almond essence—  0.56 —   
Vanillin—  0.050—   
Total497.83 
Output in finished product97.5 501.60 489.06 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %2.520 maximum
total sugar, %328.025-30 minimum
cocoa butter, %4.410-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %23.210-16 maximum
dairy fat, %0.015 maximum
total fat, %9425-40
milk solids not fat (MSNF), %0.0
proteins, %28
alcohol, %9.9
List of recipes

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

№094 Dragee "Marzipan in chocolate"Glossing recipe

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

calculations, forms, documents: