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All groups → All products → Marmalade → Jelly marmalade → agar carved → №105 "Snail" marmalade → Jelly layer → Constructor ganache

Constructor ganache: Jelly layer

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 715.2 g
unfinished
products
in kind
in solids
Sign up99.85380.24 379.67 
Starch syrup78.0 190.09 148.27 
water—  128.45 —   
Citric acid (E330)91.2 18.42 16.80 
Agar (E406)85.0 8.58 7.29 
Sign up—  0.36 —   
Essence—  0.21 —   
Total552.02 
Output in finished product76.0 715.20 543.55 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %24.020 maximum
total sugar, %453.525-30 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, %0.525-40
milk solids not fat (MSNF), %0.0
proteins, %0.2
alcohol, %0.0
List of recipes

№105 "Snail" marmalade (Jelly layer) included in recipes:

№105 "Snail" marmaladeReady marmalade

Recipe on №105 "Snail" marmalade (Jelly layer) contained in handbooks:

calculations, forms, documents: