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Constructor ganache: №063 Cake "Amber"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 228.9 g
unfinished
products
in kind
in solids
Sign up72.0 140.48 101.15 
Melange27.0 30.60 8.26 
Granulated sugar99.8528.55 28.51 
Flour, premium85.5 24.89 21.28 
Apricots from compote17.0 16.53 2.81 
Sign up—  6.74 —   
Starch syrup78.0 1.46 1.14 
Potato starch80.0 0.21 0.17 
Citrus essence—  0.19 —   
Agar (E406)85.0 0.15 0.12 
Sign up—  0.054—   
Citric acid (E330)98.0 0.0290.029
Food paint—  0.014—   
Total163.47 
Output in finished product67.8 228.90 155.30 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %32.220 maximum
total sugar, %121.225-30 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, %3.525-40
milk solids not fat (MSNF), %0.0
proteins, %7.0
alcohol, %0.0