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All groups → All products → Dragee → Dragee fruit and berry → №106 Dragee "Black currant 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 857 g
unfinished
products
in kind
in solids
Sign up27.5 436.85 120.13 
Powdered sugar99.85317.64 317.16 
Cocoa powder [Skurikhin]95.0 103.44 98.27 
Granulated sugar99.8524.38 24.34 
Starch syrup78.0 24.38 19.01 
Sign up—  5.44 —   
Total578.92 
Output in finished product66.0 857.00 565.62 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %34.020 maximum
total sugar, %345.725-30 minimum
cocoa butter, %15.210-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %80.810-16 maximum
dairy fat, %0.015 maximum
total fat, %1525-40
milk solids not fat (MSNF), %0.0
proteins, %25
alcohol, %0.0
List of recipes

№106 Dragee "Black currant in chocolate" (Recipe for 2nd knurling) included in recipes:

№106 Dragee "Black currant in chocolate"Coating with chocolate
№106 Dragee "Black currant in chocolate"Glossing recipe

Recipe on №106 Dragee "Black currant in chocolate" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: