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All groups → All semi-finished products → Finishing semi-finished products → Other semi-finished products → gelatinous mass → for iris "Coffee", "Mint", "Pioneer", "Fruit and berry" → Constructor ganache

Constructor ganache: gelatinous mass

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 221.5 g
unfinished
products
in kind
in solids
Sign up78.0 88.94 69.38 
water—  62.33 —   
Gelatin86.0 41.25 35.47 
Dextrin95.0 25.67 24.38 
Glycerin [distilled glycerin] (E422)98.0 4.43 4.34 
Total133.57 
Output in finished product60.0 221.50 132.90 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %40.020 maximum
total sugar, %37.825-30 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, %0.425-40
milk solids not fat (MSNF), %0.0
proteins, %34
alcohol, %0.0
List of recipes

gelatinous mass (for iris "Coffee", "Mint", "Pioneer", "Fruit and berry") included in recipes:

№53 Iris "Fruit and berry" (Amateur)No. 53
No. 18 Iris "Coffee" (Amateur)No. 18
№29 iris "Mint" (Amateur)No. 29
No. 37 iris "Pioneer" (Amateur)No. 37

Recipe on gelatinous mass contained in handbooks:

calculations, forms, documents: