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All groups → All products → Marmalade → Fruit jelly marmalade → molded on citrus pectin → №041 Fruit jelly "Yablonka" → No. 041 → Constructor ganache

Constructor ganache: №041 Fruit jelly "Yablonka"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 103.6 g
unfinished
products
in kind
in solids
Sign up99.8580.95 80.83 
Apple puree [GOST]10.0 46.62 4.66 
Lactic acid (E270)40.0 1.14 0.46 
Citrus pectin (E440)92.0 0.56 0.51 
Sodium lactate (E325)40.0 0.41 0.17 
Sign up—  0.10 —   
Essence—  0.019—   
Total86.63 
Output in finished product82.0 103.60 84.95 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %18.020 maximum
total sugar, %83.225-30 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, %0.025-40
milk solids not fat (MSNF), %0.0
proteins, %0.1
alcohol, %0.0
List of recipes

Recipe on №041 Fruit jelly "Yablonka" contained in handbooks:

calculations, forms, documents: