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All groups → All products → Marmalade → Fruit and berry marmalade → molded → №002 "Apple in chocolate" marmalade → the main → Constructor ganache

Constructor ganache: №002 "Apple in chocolate" marmalade

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 662.8 g
unfinished
products
in kind
in solids
Sign up10.0 406.98 40.70 
Granulated sugar99.85326.13 325.64 
Chocolate glaze [Skurikhin]99.1 202.20 200.38 
Starch syrup78.0 14.59 11.38 
Sodium lactate (E325)40.0 4.26 1.70 
Sign up40.0 2.49 1.00 
Dye—  0.19 —   
Essence—  0.047—   
Total580.80 
Output in finished product85.0 662.80 563.38 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %15.020 maximum
total sugar, %450.225-30 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, %6825-40
milk solids not fat (MSNF), %0.0
proteins, %11
alcohol, %0.0
List of recipes

Recipe on №002 "Apple in chocolate" marmalade contained in handbooks:

calculations, forms, documents: