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All groups → All products → Marmalade → Jelly marmalade → molded on agaroid → №061 Marmalade "Buratino" → No. 061 → Constructor ganache

Constructor ganache: №061 Marmalade "Buratino"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 383 g
unfinished
products
in kind
in solids
Sign up99.85269.94 269.53 
water—  50.87 —   
Mandarin cooking69.0 30.56 21.09 
Starch syrup78.0 20.76 16.19 
Agaroid85.0 9.96 8.46 
Sign up40.0 4.98 1.99 
Citric acid (E330)91.2 3.26 2.97 
Dye—  0.11 —   
Citrus essence—  0.10 —   
Total320.24 
Output in finished product82.0 383.00 314.06 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %18.020 maximum
total sugar, %293.225-30 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, %0.1
alcohol, %0.0
List of recipes

Recipe on №061 Marmalade "Buratino" contained in handbooks:

calculations, forms, documents: