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All groups → All products → Dragee → Dragee fruit and berry → №099 Dragee "Orange and lemon peels in chocolate" → Recipe for 2nd knurling → Constructor ganache

Constructor ganache: Recipe for 2nd knurling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 387.1 g
unfinished
products
in kind
in solids
Sign up85.0 252.29 214.45 
Powdered sugar99.8584.74 84.61 
Cocoa powder [Skurikhin]95.0 37.01 35.16 
Granulated sugar99.8510.69 10.68 
Starch syrup78.0 10.69 8.34 
Sign up—  2.39 —   
Total353.23 
Output in finished product90.0 387.10 348.39 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %10.020 maximum
total sugar, %99.225-30 minimum
cocoa butter, %5.510-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %29.210-16 maximum
dairy fat, %0.015 maximum
total fat, %5.525-40
milk solids not fat (MSNF), %0.0
proteins, %9.0
alcohol, %0.0
List of recipes

№099 Dragee "Orange and lemon peels in chocolate" (Recipe for 2nd knurling) included in recipes:

№099 Dragee "Orange and lemon peels in chocolate"Coating with chocolate
№099 Dragee "Orange and lemon peels in chocolate"Glossing recipe

Recipe on №099 Dragee "Orange and lemon peels in chocolate" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: