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All groups → All products → Dragee → Dragee nut → №095 Dragee "Marzipan" → Recipe for 1st knurling → Constructor ganache

Constructor ganache: Recipe for 1st knurling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 976.5 g
unfinished
products
in kind
in solids
Sign up99.85648.68 647.71 
Peeled almond kernel80.0 275.77 220.62 
Cocoa powder [Skurikhin]95.0 42.48 40.35 
Alcohol—  35.51 —   
Granulated sugar99.8520.09 20.06 
Sign up78.0 20.09 15.67 
water—  4.48 —   
Total944.40 
Output in finished product96.0 976.50 937.44 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %4.020 maximum
total sugar, %688.325-30 minimum
cocoa butter, %6.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %33.710-16 maximum
dairy fat, %0.015 maximum
total fat, %15325-40
milk solids not fat (MSNF), %0.0
proteins, %61
alcohol, %35.2
List of recipes

№095 Dragee "Marzipan" (Recipe for 1st knurling) included in recipes:

№095 Dragee "Marzipan"Coating with chocolate
№095 Dragee "Marzipan"Coating recipe
№095 Dragee "Marzipan"Glossing recipe

Recipe on №095 Dragee "Marzipan" (Recipe for 1st knurling) contained in handbooks:

calculations, forms, documents: