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All groups → All products → Marmalade → Fruit and berry marmalade → reservoir → No. 027 Fruit and berry layered marmalade → No. 027 → Constructor ganache

Constructor ganache: No. 027 Fruit and berry layered marmalade

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 21.1 g
unfinished
products
in kind
in solids
Sign up10.0 14.64 1.46 
Granulated sugar99.8513.07 13.05 
Puree fruit and berry varietal10.0 3.99 0.40 
Sodium lactate (E325)40.0 0.11 0.042
Lactic acid (E270)40.0 0.0530.021
Total14.98 
Output in finished product70.0 21.10 14.77 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %30.020 maximum
total sugar, %14.425-30 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, %0.025-40
milk solids not fat (MSNF), %0.0
proteins, %0.0
alcohol, %0.0
List of recipes

Recipe on No. 027 Fruit and berry layered marmalade contained in handbooks:

calculations, forms, documents: