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Constructor ganache: No. 080 Sponge cake with protein cream and fruit layer

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 710.4 g
unfinished
products
in kind
in solids
Sign up99.85253.49 253.11 
Fruit filling74.0 195.47 144.65 
Melange27.0 135.45 36.57 
Flour, premium85.5 65.83 56.28 
water—  62.73 —   
Sign up12.0 59.11 7.09 
Fruit70.0 18.80 13.16 
Powdered sugar99.8518.04 18.02 
Potato starch80.0 16.25 13.00 
Cognac or dessert wine—  5.05 —   
Sign up99.854.43 4.43 
Essence—  0.81 —   
Essence of rum—  0.20 —   
Total546.31 
Output in finished product70.7 710.40 502.06 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %29.320 maximum
total sugar, %383.925-30 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, %1625-40
milk solids not fat (MSNF), %0.0
proteins, %29
alcohol, %0.7