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All groups → All semi-finished products → Finishing semi-finished products → Other semi-finished products → No. 115 Apricot marmalade → basic recipe → Constructor ganache

Constructor ganache: No. 115 Apricot marmalade

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 183.3 g
unfinished
products
in kind
in solids
Sign up99.85137.88 137.67 
Apricot puree10.0 91.92 9.19 
Total146.86 
Output in finished product79.0 183.30 144.81 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %21.020 maximum
total sugar, %140.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %0.125-40
milk solids not fat (MSNF), %0.0
proteins, %0.5
alcohol, %0.0
List of recipes

No. 115 Apricot marmalade (basic recipe) included in recipes:

№314 Pastry "Basket" with cream and fruit from compoterecipe No. 3
№319 Pastry "Tartlet" with jamrecipe number 1
№314 Pastry "Basket" with cream and fruit from compoterecipe No. 5
№314 Pastry "Basket" with cream and fruit from compoterecipe No. 4
№314 Pastry "Basket" with cream and fruit from compoterecipe number 2
№314 Pastry "Basket" with cream and fruit from compoterecipe number 1
№375 Pastry "Biscuit-air"recipe number 1
№298 Pastry "Sandy" with marmalade and fruit (sliced)recipe number 1
# 280 Biscuit cake with nutsrecipe number 1
№315 Pastry "Korzinochka" with cream and fresh fruitrecipe number 2
# 282 Biscuit cake glazed with milk fondant (oval)recipe number 1
№315 Pastry "Korzinochka" with cream and fresh fruitrecipe No. 3
№315 Pastry "Korzinochka" with cream and fresh fruitrecipe number 1

Recipe on No. 115 Apricot marmalade contained in handbooks:

calculations, forms, documents: