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All groups → All products → Paste → on agar → No. 126 Pastila "Citrus" → Ready marshmallow → Constructor ganache

Constructor ganache: No. 126 Pastila "Citrus"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 856.7 g
unfinished
products
in kind
in solids
Sign up99.85588.26 587.38 
Apple puree [GOST]10.0 441.65 44.16 
Starch syrup78.0 92.37 72.05 
Crushed lemon fruit10.0 82.17 8.22 
water—  63.53 —   
Sign up99.8539.39 39.33 
Raw egg white12.0 21.43 2.57 
Agar (E406)85.0 5.13 4.36 
Citric acid (E330)91.2 2.25 2.05 
Paint red—  0.17 —   
Sign up—  0.17 —   
Total760.12 
Output in finished product85.0 856.70 728.20 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %15.020 maximum
total sugar, %674.325-30 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, %3.5
alcohol, %0.0
List of recipes

Recipe on No. 126 Pastila "Citrus" contained in handbooks:

calculations, forms, documents: