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All groups → All products → Marmalade → Fruit and berry marmalade → Pat → No. 014 Pat "Berry" → No. 014 → Constructor ganache

Constructor ganache: No. 014 Pat "Berry"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 796.4 g
unfinished
products
in kind
in solids
Sign up99.85686.66 685.63 
Apricot puree10.0 206.27 20.63 
Berry puree10.0 105.92 10.59 
Apple puree [GOST]10.0 102.74 10.27 
Citric acid (E330)91.2 1.59 1.45 
Sign up—  0.72 —   
Dye—  0.32 —   
Total728.57 
Output in finished product88.0 796.40 700.83 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %12.020 maximum
total sugar, %678.025-30 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, %1.5
alcohol, %0.0
List of recipes

Recipe on No. 014 Pat "Berry" contained in handbooks:

calculations, forms, documents: