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All groups → All products → Sweets → Sets of sweets → №294 (04) Candy "Berry with cream" → Jelly body → Constructor ganache

Constructor ganache: Jelly body

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 557.8 g
unfinished
products
in kind
in solids
Sign up69.0 356.00 245.64 
Apple puree [GOST]10.0 185.13 18.51 
Granulated sugar99.85185.11 184.83 
Starch syrup78.0 14.24 11.10 
Port wine—  7.12 —   
Sign up85.0 4.19 3.56 
Citric acid (E330)91.2 0.74 0.67 
Essence strawberry—  0.18 —   
Total464.32 
Output in finished product82.0 557.80 457.40 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %18.020 maximum
total sugar, %442.425-30 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, %0.225-40
milk solids not fat (MSNF), %0.0
proteins, %1.5
alcohol, %0.0
List of recipes

№294 (04) Candy "Berry with cream" (Jelly body) included in recipes:

№294 (04) Candy "Berry with cream"Glazed body
№294 (04) Candy "Berry with cream"Basic recipe

calculations, forms, documents: