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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fruit bodies → №054 "Jelly" → No. 054 → Constructor ganache

Constructor ganache: №054 "Jelly"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 148.1 g
unfinished
products
in kind
in solids
Sign up99.8569.72 69.61 
Chocolate glaze [Skurikhin]99.1 44.93 44.52 
water—  23.17 —   
Blackcurrant podvarka69.0 7.64 5.27 
Agaroid85.0 4.08 3.47 
Sign up78.0 2.99 2.34 
Alcohol—  2.25 —   
Citric acid (E330)91.2 1.51 1.37 
Cognac—  1.13 —   
Blackcurrant essence—  0.074—   
Total126.58 
Output in finished product83.4 148.10 123.54 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %16.620 maximum
total sugar, %95.325-30 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, %1525-40
milk solids not fat (MSNF), %0.0
proteins, %2.0
alcohol, %2.6
List of recipes

Recipe on №054 "Jelly" contained in handbooks:

calculations, forms, documents: