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All groups → All products → Dragee → Dragee fruit and berry → No. 103 Dragee "Special" → Glossing reset → Constructor ganache

Constructor ganache: No. 103 Dragee "Special"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 389.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	116.79	116.61
Granulated sugar	99.85	109.05	108.88
Chocolate glaze [Skurikhin]	99.1	79.04	78.33
Sabza	81.0	76.68	62.11
water	—	44.75	—
Sign up	95.0	9.53	9.06
Starch syrup	78.0	8.63	6.73
Talc (E553(iii))	100.0	0.47	0.47
Dye	—	0.20	—
Vegetable oil	100.0	0.078	0.078
Sign up	100.0	0.052	0.052
Paraffin (E905c(i))	100.0	0.026	0.026
Total			382.35
Output in finished product	95.0	389.70	370.22

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	5.0	20 maximum
total sugar, %	258.8	25-30 minimum
cocoa butter, %	1.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	7.4	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	28	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	6.0
alcohol, %	0.0

List of recipes

Recipe on No. 103 Dragee "Special" contained in handbooks:

1973 Dragee recipes.

Constructor ganache: No. 103 Dragee "Special"

Recipe on No. 103 Dragee "Special" contained in handbooks:

calculations, forms, documents: