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All groups → All products → Marmalade → Fruit jelly marmalade → molded on citrus pectin → №040 "Cydonia" marmalade → No. 040 → Constructor ganache

Constructor ganache: №040 "Cydonia" marmalade

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 947.5 g
unfinished
products
in kind
in solids
Sign up99.85648.85 647.87 
Starch syrup78.0 140.80 109.82 
Japanese quince puree10.0 113.70 11.37 
water—  31.23 —   
Citrus pectin (E440)92.0 11.84 10.90 
Sign up40.0 9.48 3.79 
Citric acid (E330)91.2 8.05 7.35 
Dye tartrazine (E102)—  0.28 —   
Indigo dye (E132)—  0.28 —   
Pineapple essence—  0.24 —   
Total791.10 
Output in finished product82.0 947.50 776.95 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %18.020 maximum
total sugar, %695.825-30 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, %0.425-40
milk solids not fat (MSNF), %0.0
proteins, %0.4
alcohol, %0.0
List of recipes

Recipe on №040 "Cydonia" marmalade contained in handbooks:

calculations, forms, documents: