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

Constructor ganache: №094 Dragee "Marzipan in chocolate"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 430.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	204.21	203.91
Chocolate glaze [Skurikhin]	99.1	123.51	122.40
Peeled almond kernel	80.0	67.63	54.10
Cocoa powder [Skurikhin]	95.0	25.58	24.30
Granulated sugar	99.85	15.44	15.42
Sign up	78.0	15.13	11.80
Alcohol	—	8.71	—
water	—	3.51	—
Talc (E553(iii))	100.0	0.52	0.52
Almond essence	—	0.48	—
Sign up	100.0	0.13	0.13
Wax (E901)	100.0	0.087	0.087
Paraffin (E905c(i))	100.0	0.044	0.044
Vanillin	—	0.043	—
Total			432.72
Output in finished product	97.5	430.50	419.74

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	2.5	20 maximum
total sugar, %	281.1	25-30 minimum
cocoa butter, %	3.7	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	19.8	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	80	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	24
alcohol, %	8.4

List of recipes

Recipe on №094 Dragee "Marzipan in chocolate" contained in handbooks:

1973 Dragee recipes.

Constructor ganache: №094 Dragee "Marzipan in chocolate"

Recipe on №094 Dragee "Marzipan in chocolate" contained in handbooks:

calculations, forms, documents: