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

Constructor ganache: No. 104 Marmalade "Three-layer"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 420.9 g
unfinished
products
in kind
in solids
Sign up99.85308.91 308.45 
water—  53.07 —   
Apple puree [GOST]10.0 45.86 4.59 
Starch syrup78.0 42.06 32.81 
Lactic acid (E270)40.0 10.32 4.13 
Sign up85.0 5.14 4.37 
Raw egg white12.0 3.13 0.38 
Different dye—  0.21 —   
The essence is different—  0.064—   
Vanilla essence—  0.042—   
Total354.72 
Output in finished product82.0 420.90 345.14 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %18.020 maximum
total sugar, %321.225-30 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, %0.5
alcohol, %0.0
List of recipes

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

calculations, forms, documents: