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All groups → All products → Marmalade → Fruit jelly marmalade → shaped on agar → №029 "Banana" marmalade → Ready marmalade → Constructor ganache

Constructor ganache: №029 "Banana" marmalade

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 196 g
unfinished
products
in kind
in solids
Sign up99.8575.07 74.96 
Chocolate glaze [Skurikhin]99.1 67.51 66.90 
Starch syrup78.0 30.43 23.73 
Apple puree [GOST]10.0 15.26 1.53 
water—  9.07 —   
Sign up12.0 2.75 0.33 
Potato starch80.0 1.91 1.53 
Agar (E406)85.0 1.45 1.24 
Citric acid (E330)91.2 0.85 0.78 
Banana essence—  0.17 —   
Total170.99 
Output in finished product83.8 196.00 164.15 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %16.220 maximum
total sugar, %116.925-30 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, %2225-40
milk solids not fat (MSNF), %0.0
proteins, %3.5
alcohol, %0.0
List of recipes

Recipe on №029 "Banana" marmalade contained in handbooks:

calculations, forms, documents: