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All groups → All products → Dragee → Dragee nut → №095 Dragee "Marzipan" → Glossing recipe → Constructor ganache

Constructor ganache: №095 Dragee "Marzipan"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 439.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	162.74	162.49
Sugar syrup [raw, 70%]	70.0	161.21	112.85
Chocolate glaze [Skurikhin]	99.1	89.30	88.50
Peeled almond kernel	80.0	69.19	55.35
Cocoa powder [Skurikhin]	95.0	10.66	10.12
Sign up	—	8.91	—
Granulated sugar	99.85	5.36	5.35
Starch syrup	78.0	5.04	3.93
water	—	1.26	—
Talc (E553(iii))	100.0	0.53	0.53
Sign up	—	0.22	—
Vegetable oil	100.0	0.089	0.089
Wax (E901)	100.0	0.059	0.059
Vanillin	—	0.033	—
Paraffin (E905c(i))	100.0	0.030	0.030
Total			439.30
Output in finished product	97.0	439.30	426.12

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	3.0	20 maximum
total sugar, %	320.3	25-30 minimum
cocoa butter, %	1.6	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	8.3	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	68	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	19
alcohol, %	8.6

List of recipes

Recipe on №095 Dragee "Marzipan" contained in handbooks:

1973 Dragee recipes.

Constructor ganache: №095 Dragee "Marzipan"

Recipe on №095 Dragee "Marzipan" contained in handbooks:

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