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Jelly mass → in candy No. 55 → Constructor ganache

Constructor ganache: Jelly mass

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 901.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	532.49	531.69
Starch syrup	78.0	199.58	155.67
water	—	151.46	—
Agaroid	85.0	25.56	21.72
Total			709.08
Output in finished product	78.0	901.80	703.40

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	22.0	20 maximum
total sugar, %	611.5	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, %	0.5	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	0.0
alcohol, %	0.0

List of recipes

Jelly mass (in candy No. 55) included in recipes:

	No. 055 "Zhiguli"	Housing
	No. 055 "Zhiguli"	No. 055

Recipe on Jelly mass contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: Jelly mass

Jelly mass (in candy No. 55) included in recipes:

Recipe on Jelly mass contained in handbooks:

calculations, forms, documents: