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All groups → All products → Dragee → Dragee fruit and berry → №105 Dragee "Rowan 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 344.6 g
unfinished
products
in kind
in solids
Sign up27.5 175.66 48.31 
Powdered sugar99.85127.72 127.53 
Cocoa powder [Skurikhin]95.0 41.59 39.51 
Granulated sugar99.859.80 9.79 
Starch syrup78.0 9.80 7.65 
Sign up—  2.19 —   
Total232.78 
Output in finished product66.0 344.60 227.44 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %34.020 maximum
total sugar, %139.025-30 minimum
cocoa butter, %6.110-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %32.510-16 maximum
dairy fat, %0.015 maximum
total fat, %6.025-40
milk solids not fat (MSNF), %0.0
proteins, %10.0
alcohol, %0.0
List of recipes

№105 Dragee "Rowan in chocolate" (Recipe for 2nd knurling) included in recipes:

№105 Dragee "Rowan in chocolate"Glossing recipe
№105 Dragee "Rowan in chocolate"Coating with chocolate

Recipe on №105 Dragee "Rowan in chocolate" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: