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All groups → All products → Marmalade → Fruit and berry marmalade → reservoir → №017 "Gelati" marmalade → No. 017 → Constructor ganache

Constructor ganache: №017 "Gelati" marmalade

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 602.5 g
unfinished
products
in kind
in solids
Sign up99.85369.33 368.78 
Tkemal puree10.0 204.85 20.48 
Apple puree [GOST]10.0 192.80 19.28 
Apricot puree10.0 96.40 9.64 
Starch syrup78.0 9.64 7.52 
Sign up40.0 2.71 1.08 
Lactic acid (E270)40.0 2.11 0.84 
Total427.63 
Output in finished product70.0 602.50 421.75 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %30.020 maximum
total sugar, %388.925-30 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, %0.325-40
milk solids not fat (MSNF), %0.0
proteins, %1.0
alcohol, %0.0
List of recipes

Recipe on №017 "Gelati" marmalade contained in handbooks:

calculations, forms, documents: