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All groups → All products → Marmalade → Fruit jelly marmalade → molded on apple pectin → №043 Marmalade "Golden Autumn" → No. 043 → Constructor ganache

Constructor ganache: №043 Marmalade "Golden Autumn"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 90.2 g
unfinished
products
in kind
in solids
Sign up99.8565.93 65.83 
Apple puree [GOST]10.0 33.37 3.34 
Puree fruit and berry varietal10.0 11.73 1.17 
Sodium lactate (E325)40.0 0.90 0.36 
Apple pectin (E440)92.0 0.63 0.58 
Sign up91.2 0.49 0.44 
Essence of fruit and berry—  0.036—   
Total71.72 
Output in finished product78.0 90.20 70.36 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %22.020 maximum
total sugar, %68.425-30 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, %0.1
alcohol, %0.0
List of recipes

Recipe on №043 Marmalade "Golden Autumn" contained in handbooks:

calculations, forms, documents: