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All groups → All products → Marmalade → Fruit and berry marmalade → Pat → No. 013 Pat "Apple" → No. 013 → Constructor ganache

Constructor ganache: No. 013 Pat "Apple"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 393.1 g
unfinished
products
in kind
in solids
Sign up99.85338.85 338.34 
Apple puree [GOST]10.0 202.64 20.26 
Citric acid (E330)91.2 1.06 0.97 
Fruit essence—  0.35 —   
Total359.58 
Output in finished product88.0 393.10 345.93 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %12.020 maximum
total sugar, %342.025-30 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, %0.225-40
milk solids not fat (MSNF), %0.0
proteins, %0.5
alcohol, %0.0
List of recipes

Recipe on No. 013 Pat "Apple" contained in handbooks:

calculations, forms, documents: