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All groups → All products → Dragee → Dragee fruit and berry → №100 Dragee "Cherry 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 961.9 g
unfinished
products
in kind
in solids
Sign up25.0 477.82 119.45 
Powdered sugar99.85390.65 390.07 
Cocoa powder [Skurikhin]95.0 111.01 105.46 
Granulated sugar99.8527.33 27.29 
Starch syrup78.0 27.33 21.32 
Sign up—  6.10 —   
Total663.60 
Output in finished product67.6 961.90 650.24 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %32.420 maximum
total sugar, %422.425-30 minimum
cocoa butter, %16.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %87.010-16 maximum
dairy fat, %0.015 maximum
total fat, %1625-40
milk solids not fat (MSNF), %0.0
proteins, %26
alcohol, %0.0
List of recipes

№100 Dragee "Cherry in chocolate" (Recipe for 2nd knurling) included in recipes:

№100 Dragee "Cherry in chocolate"Glossing recipe
№100 Dragee "Cherry in chocolate"Coating with chocolate

Recipe on №100 Dragee "Cherry in chocolate" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: