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Constructor ganache: No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 977.8 g
unfinished
products
in kind
in solids
Sign up99.85393.40 392.81 
Melange27.0 239.99 64.80 
Fruit filling74.0 189.58 140.29 
Water—  127.54 —   
Flour, premium85.5 116.63 99.72 
Sign up84.0 36.24 30.44 
Potato starch80.0 28.80 23.04 
Fresh whole milk the weight ratio of fat 3.2%12.0 23.45 2.81 
Starch syrup78.0 21.16 16.50 
Cognac or dessert wine—  6.84 —   
Sign up27.0 6.25 1.69 
Cocoa powder [Skurikhin]95.0 4.56 4.33 
Essence—  1.93 —   
Essence of rum—  0.27 —   
Cognac—  0.14 —   
Sign up99.850.13 0.13 
Total776.57 
Output in finished product73.6 977.80 719.88 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %26.420 maximum
total sugar, %502.925-30 minimum
cocoa butter, %0.610-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %3.410-16 maximum
dairy fat, %28.415 maximum
total fat, %5825-40
milk solids not fat (MSNF), %2.4
proteins, %44
alcohol, %0.9