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All groups → All products → Dragee → Dragee fruit and berry → №100 Dragee "Cherry in chocolate" → 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 831.5 g
unfinished
products
in kind
in solids
Sign up25.0 586.21 146.55 
Powdered sugar99.85207.38 207.07 
Cocoa powder [Skurikhin]95.0 59.37 56.40 
Granulated sugar99.8514.44 14.41 
Starch syrup78.0 14.44 11.26 
Sign up—  3.22 —   
Total435.69 
Output in finished product51.5 831.50 428.56 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %48.520 maximum
total sugar, %225.025-30 minimum
cocoa butter, %8.810-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %46.710-16 maximum
dairy fat, %0.015 maximum
total fat, %9.025-40
milk solids not fat (MSNF), %0.0
proteins, %14
alcohol, %0.0
List of recipes

№100 Dragee "Cherry in chocolate" (Recipe for 1st knurling) included in recipes:

№100 Dragee "Cherry in chocolate"Glossing recipe
№100 Dragee "Cherry in chocolate"Recipe for 2nd knurling
№100 Dragee "Cherry in chocolate"Coating with chocolate

Recipe on №100 Dragee "Cherry in chocolate" (Recipe for 1st knurling) contained in handbooks:

calculations, forms, documents: