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All groups → All products → Marmalade → Fruit and berry marmalade → reservoir → №018 Marmalade "Gissar stratum" → No. 018 → Constructor ganache

Constructor ganache: №018 Marmalade "Gissar stratum"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 228.9 g
unfinished
products
in kind
in solids
Sign up99.85144.14 143.92 
Apple puree [GOST]10.0 114.45 11.44 
Apricot puree10.0 68.67 6.87 
Lactic acid (E270)40.0 0.57 0.23 
Total162.46 
Output in finished product70.0 228.90 160.23 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %30.020 maximum
total sugar, %155.225-30 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, %0.125-40
milk solids not fat (MSNF), %0.0
proteins, %0.5
alcohol, %0.0
List of recipes

Recipe on №018 Marmalade "Gissar stratum" contained in handbooks:

calculations, forms, documents: