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Marmalade (semifinished) → jelly on pectin recipe No. 1 → Constructor ganache

Constructor ganache: Marmalade (semifinished)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 137.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	78.05	77.93
water	—	35.80	—
Starch syrup	78.0	22.28	17.38
Citrus pectin (E440)	92.0	1.71	1.57
Sodium lactate (E325)	40.0	1.31	0.52
Total			97.41
Output in finished product	70.0	137.90	96.53

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	30.0	20 maximum
total sugar, %	86.7	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	0.1	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	0.1
alcohol, %	0.0

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Constructor ganache: Marmalade (semifinished)

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