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All groups → All products → Marmalade → Jelly marmalade → molded on agaroid → №069 Marmalade "Parochka" → No. 069 → Constructor ganache

Constructor ganache: №069 Marmalade "Parochka"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 269.9 g
unfinished
products
in kind
in solids
Sign up99.85154.03 153.80 
Starch syrup78.0 67.58 52.71 
water—  28.52 —   
Redcurrant stock70.0 16.19 11.34 
Agaroid85.0 5.29 4.50 
Sign up91.2 2.81 2.56 
Salt96.5 0.81 0.78 
Total225.69 
Output in finished product82.0 269.90 221.32 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %18.020 maximum
total sugar, %179.025-30 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, %0.225-40
milk solids not fat (MSNF), %0.0
proteins, %0.0
alcohol, %0.0
List of recipes

Recipe on №069 Marmalade "Parochka" contained in handbooks:

calculations, forms, documents: