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All groups → All products → Dragee → Dragee fruit and berry → №099 Dragee "Orange and lemon peels 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 485.9 g
unfinished
products
in kind
in solids
Sign up85.0 231.30 196.61 
Chocolate glaze [Skurikhin]99.1 133.04 131.84 
Powdered sugar99.8577.69 77.58 
Cocoa powder [Skurikhin]95.0 33.93 32.23 
Granulated sugar99.859.81 9.79 
Sign up78.0 9.81 7.65 
water—  2.19 —   
Total455.69 
Output in finished product92.5 485.90 449.46 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %7.520 maximum
total sugar, %154.225-30 minimum
cocoa butter, %5.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %26.810-16 maximum
dairy fat, %0.015 maximum
total fat, %5025-40
milk solids not fat (MSNF), %0.0
proteins, %15
alcohol, %0.0
List of recipes

№099 Dragee "Orange and lemon peels in chocolate" (Coating with chocolate) included in recipes:

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

Recipe on №099 Dragee "Orange and lemon peels in chocolate" (Coating with chocolate) contained in handbooks:

calculations, forms, documents: