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All groups → All products → Marmalade → Jelly marmalade → agar carved → №101 Fruit jelly "Forget-me-not" → Middle layer → Constructor ganache

Constructor ganache: Middle layer

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 999.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	650.61	649.64
Starch syrup	78.0	164.72	128.48
water	—	129.12	—
Raw egg white	12.0	49.73	5.97
Agar (E406)	85.0	9.32	7.92
Sign up	91.2	6.22	5.67
Total			797.67
Output in finished product	79.0	999.50	789.60

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	21.0	20 maximum
total sugar, %	712.6	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	0.5	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	5.5
alcohol, %	0.0

List of recipes

№101 Fruit jelly "Forget-me-not" (Middle layer) included in recipes:

	№101 Fruit jelly "Forget-me-not"	Marmalade layer
	№101 Fruit jelly "Forget-me-not"	Ready marmalade

Recipe on №101 Fruit jelly "Forget-me-not" (Middle layer) contained in handbooks:

1986 Recipes for marmalade, marshmallow and marshmallow

Constructor ganache: Middle layer

№101 Fruit jelly "Forget-me-not" (Middle layer) included in recipes:

Recipe on №101 Fruit jelly "Forget-me-not" (Middle layer) contained in handbooks:

calculations, forms, documents: