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All groups → All products → Dragee → Dragee fruit and berry → №105 Dragee "Rowan in chocolate" → Coating with chocolate → Constructor ganache

Constructor ganache: Coating with chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 84.5 g
unfinished
products
in kind
in solids
Sign up99.1 36.28 35.96 
Rowan berry in alcohol (no alcohol)27.5 25.35 6.97 
Powdered sugar99.8518.43 18.41 
Cocoa powder [Skurikhin]95.0 6.00 5.70 
Granulated sugar99.851.41 1.41 
Sign up78.0 1.41 1.10 
water—  0.32 —   
Total69.56 
Output in finished product81.0 84.50 68.44 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %19.020 maximum
total sugar, %37.425-30 minimum
cocoa butter, %0.910-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %4.710-16 maximum
dairy fat, %0.015 maximum
total fat, %1325-40
milk solids not fat (MSNF), %0.0
proteins, %3.0
alcohol, %0.0
List of recipes

№105 Dragee "Rowan in chocolate" (Coating with chocolate) included in recipes:

№105 Dragee "Rowan in chocolate"Glossing recipe

Recipe on №105 Dragee "Rowan in chocolate" (Coating with chocolate) contained in handbooks:

calculations, forms, documents: