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All groups → All products → Paste → on agar → No. 121 "Apricot" Pastila → Ready marshmallow → Constructor ganache

Constructor ganache: No. 121 "Apricot" Pastila

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 578.5 g
unfinished
products
in kind
in solids
Sign up99.85397.70 397.10 
Apple puree [GOST]10.0 237.50 23.75 
Apricot puree10.0 116.21 11.62 
Starch syrup78.0 62.37 48.65 
water—  32.40 —   
Sign up99.8526.60 26.56 
Raw egg white12.0 14.47 1.74 
Agar (E406)85.0 3.46 2.94 
Lactic acid (E270)40.0 2.31 0.92 
Paint red—  0.14 —   
Sign up—  0.14 —   
Total513.28 
Output in finished product85.0 578.50 491.72 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %15.020 maximum
total sugar, %456.725-30 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, %2.5
alcohol, %0.0
List of recipes

Recipe on No. 121 "Apricot" Pastila contained in handbooks:

calculations, forms, documents: