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

Constructor ganache: Marmalade layer

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 361.8 g
unfinished
products
in kind
in solids
Sign up99.85228.25 227.91 
water—  46.16 —   
Apple puree [GOST]10.0 39.89 3.99 
Starch syrup78.0 36.59 28.54 
Lactic acid (E270)40.0 8.97 3.59 
Sign up85.0 4.47 3.80 
Raw egg white12.0 2.72 0.33 
Different dye—  0.18 —   
The essence is different—  0.056—   
Vanilla essence—  0.036—   
Total268.15 
Output in finished product73.0 361.80 264.11 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %27.020 maximum
total sugar, %243.125-30 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, %0.125-40
milk solids not fat (MSNF), %0.0
proteins, %0.5
alcohol, %0.0
List of recipes

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

No. 104 Marmalade "Three-layer"Ready marmalade

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

calculations, forms, documents: