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Jelly mass → in candy No. 60 → Constructor ganache

Constructor ganache: Jelly mass

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 713.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	426.32	425.68
Starch syrup	78.0	157.36	122.74
water	—	112.27	—
Agaroid	85.0	23.01	19.56
Total			567.97
Output in finished product	79.0	713.20	563.43

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	21.0	20 maximum
total sugar, %	488.6	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. 60) included in recipes:

	№060 "Ogonyok"	No. 060
	№060 "Ogonyok"	Housing

Recipe on Jelly mass contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: Jelly mass

Jelly mass (in candy No. 60) included in recipes:

Recipe on Jelly mass contained in handbooks:

calculations, forms, documents: