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All groups → All products → Marmalade → Jelly marmalade → agar carved → No. 104 Marmalade "Three-layer" → Top and bottom layers → Constructor ganache

Constructor ganache: Top and bottom layers

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 431.2 g
unfinished
products
in kind
in solids
Sign up99.85269.93 269.52 
water—  57.19 —   
Apple puree [GOST]10.0 47.17 4.72 
Starch syrup78.0 43.26 33.74 
Lactic acid (E270)40.0 10.61 4.24 
Sign up85.0 5.30 4.50 
Different dye—  0.32 —   
The essence is different—  0.10 —   
Total316.72 
Output in finished product73.0 431.20 314.78 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %27.020 maximum
total sugar, %290.025-30 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, %0.2
alcohol, %0.0
List of recipes

No. 104 Marmalade "Three-layer" (Top and bottom layers) included in recipes:

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

Recipe on No. 104 Marmalade "Three-layer" (Top and bottom layers) contained in handbooks:

calculations, forms, documents: