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All groups → All products → Dragee → Dragee fruit and berry → №101 Dragee "Raisins 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 776.1 g
unfinished
products
in kind
in solids
Sign up99.85345.32 344.80 
Raisins81.0 313.55 253.97 
Cocoa powder [Skurikhin]95.0 79.95 75.96 
Granulated sugar99.8526.04 26.00 
Starch syrup78.0 26.04 20.31 
Sign up—  5.81 —   
Total721.04 
Output in finished product91.0 776.10 706.25 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %9.020 maximum
total sugar, %506.325-30 minimum
cocoa butter, %11.710-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %62.610-16 maximum
dairy fat, %0.015 maximum
total fat, %12125-40
milk solids not fat (MSNF), %0.0
proteins, %38
alcohol, %0.0
List of recipes

№101 Dragee "Raisins in chocolate" (Recipe for 2nd knurling) included in recipes:

№101 Dragee "Raisins in chocolate"Glossing recipe
№101 Dragee "Raisins in chocolate"Coating with chocolate

Recipe on №101 Dragee "Raisins in chocolate" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: