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All groups → All products → Marmalade → Jelly marmalade → molded on citrus pectin → No. 094 Black currant marmalade → No. 094 → Constructor ganache

Constructor ganache: No. 094 Black currant marmalade

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 986.9 g
unfinished
products
in kind
in solids
Sign up99.85572.20 571.35 
Blackcurrant supply70.0 162.94 114.06 
Starch syrup78.0 148.04 115.47 
water—  88.29 —   
Sodium lactate (E325)40.0 14.80 5.92 
Sign up92.0 11.65 10.71 
Citric acid (E330)91.2 8.59 7.83 
Total825.34 
Output in finished product82.0 986.90 809.26 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %18.020 maximum
total sugar, %622.825-30 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, %0.425-40
milk solids not fat (MSNF), %0.0
proteins, %0.4
alcohol, %0.0
List of recipes

Recipe on No. 094 Black currant marmalade contained in handbooks:

calculations, forms, documents: