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All groups → All products → Marmalade → Jelly marmalade → agar carved → No. 104 Marmalade "Three-layer" → Middle layer → Constructor ganache

Constructor ganache: Middle layer

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 833.7 g
unfinished
products
in kind
in solids
Sign up99.85522.55 521.77 
water—  95.61 —   
Apple puree [GOST]10.0 91.34 9.13 
Starch syrup78.0 83.79 65.35 
Lactic acid (E270)40.0 20.57 8.23 
Sign up12.0 18.70 2.24 
Agar (E406)85.0 10.20 8.67 
Vanilla essence—  0.25 —   
Total615.40 
Output in finished product73.0 833.70 608.60 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %27.020 maximum
total sugar, %558.925-30 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, %0.325-40
milk solids not fat (MSNF), %0.0
proteins, %2.5
alcohol, %0.0
List of recipes

No. 104 Marmalade "Three-layer" (Middle layer) included in recipes:

No. 104 Marmalade "Three-layer"Marmalade layer
No. 104 Marmalade "Three-layer"Ready marmalade

Recipe on No. 104 Marmalade "Three-layer" (Middle layer) contained in handbooks:

calculations, forms, documents: