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Jelly marmalade → Recipe No. 3 (Qty) → Constructor ganache

Constructor ganache: Jelly marmalade

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 215.1 g
unfinished
products
in kind
in solids
Sign up99.85161.55 161.30 
water—  30.83 —   
Starch syrup78.0 20.77 16.20 
Agar (E406)85.0 3.14 2.67 
Citric acid (E330)98.0 1.92 1.88 
Sign up12.0 1.07 0.13 
Essence—  0.20 —   
Dye—  0.024—   
Total182.18 
Output in finished product83.0 215.10 178.53 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %17.020 maximum
total sugar, %166.625-30 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, %0.125-40
milk solids not fat (MSNF), %0.0
proteins, %0.2
alcohol, %0.0
List of recipes

Jelly marmalade (Recipe No. 3 (Qty)) included in recipes:

Cake Grove [Kolomna]Recipe No. 1

calculations, forms, documents: