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All groups → All products → Dragee → Dragee fruit and berry → №101 Dragee "Raisins in chocolate" → Glossing recipe → Constructor ganache

Constructor ganache: №101 Dragee "Raisins in chocolate"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 962.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	321.50	321.02
Raisins	81.0	291.92	236.46
Chocolate glaze [Skurikhin]	99.1	246.27	244.05
Cocoa powder [Skurikhin]	95.0	74.44	70.72
Granulated sugar	99.85	24.93	24.89
Sign up	78.0	24.24	18.91
water	—	5.70	—
Talc (E553(iii))	100.0	1.16	1.16
Vegetable oil	100.0	0.29	0.29
Wax (E901)	100.0	0.19	0.19
Sign up	100.0	0.10	0.10
Vanillin	—	0.10	—
Total			917.79
Output in finished product	93.0	962.20	894.85

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	7.0	20 maximum
total sugar, %	585.6	25-30 minimum
cocoa butter, %	10.9	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	58.1	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	195	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	47
alcohol, %	0.0

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Recipe on №101 Dragee "Raisins in chocolate" contained in handbooks:

1973 Dragee recipes.

Constructor ganache: №101 Dragee "Raisins in chocolate"

Recipe on №101 Dragee "Raisins in chocolate" contained in handbooks:

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