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Constructor ganache: No. 37 Northern gingerbread (glazed custard)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 954.8 g
unfinished
products
in kind
in solids
Sign up85.5 487.85 417.11 
Granulated sugar99.85323.97 323.48 
Starch syrup78.0 92.76 72.35 
Water—  44.58 —   
Margarine84.0 41.63 34.97 
Sign up100.0 14.03 14.03 
Ammonium salt (E503(i))—  4.24 —   
Essence—  2.76 —   
Baking soda (E500(ii))50.0 1.41 0.70 
Total862.65 
Output in finished product88.0 954.80 840.22 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %12.020 maximum
total sugar, %362.325-30 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, %5325-40
milk solids not fat (MSNF), %0.0
proteins, %50
alcohol, %0.0