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All groups → All products → Paste → on agar → №125 Pastila "Sweet" → Apple puree → Constructor ganache

Constructor ganache: Apple puree

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 981 g
unfinished
products
in kind
in solids
Sign up10.0 1385.86 138.59 
Total138.59 
Output in finished product14.0 981.00 137.34 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %86.020 maximum
total sugar, %118.425-30 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, %1.525-40
milk solids not fat (MSNF), %0.0
proteins, %4.0
alcohol, %0.0
List of recipes

№125 Pastila "Sweet" (Apple puree) included in recipes:

№125 Pastila "Sweet"Housing
№125 Pastila "Sweet"Pastel layer
№125 Pastila "Sweet"Ready marshmallow
№125 Pastila "Sweet"Whipped mass

Recipe on №125 Pastila "Sweet" (Apple puree) contained in handbooks:

calculations, forms, documents: