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All groups → All products → Marmalade → Jelly marmalade → molded on agaroid → №065 Jelly jelly marmalade → No. 065 → Constructor ganache

Constructor ganache: №065 Jelly jelly marmalade

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 153.7 g
unfinished
products
in kind
in solids
Sign up99.8591.81 91.67 
Starch syrup78.0 39.25 30.62 
water—  17.12 —   
Agaroid85.0 4.15 3.53 
Sodium lactate (E325)40.0 2.31 0.92 
Sign up91.2 1.97 1.79 
Dye—  0.077—   
Essence—  0.061—   
Total128.53 
Output in finished product82.0 153.70 126.03 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %18.020 maximum
total sugar, %106.325-30 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, %0.0
alcohol, %0.0
List of recipes

Recipe on №065 Jelly jelly marmalade contained in handbooks:

calculations, forms, documents: