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Constructor ganache: No. 276 Pastry "Biscuit roll" with cream and jelly (sliced)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 65.9 g
unfinished
products
in kind
in solids
Sign up99.8526.83 26.79 
Melange27.0 14.84 4.01 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 9.63 8.09 
water—  8.25 —   
Flour, premium85.5 7.21 6.17 
Sign up12.0 5.71 0.68 
Potato starch80.0 1.78 1.42 
Chicken eggs [chicken egg] [2]27.0 1.52 0.41 
Cognac—  0.77 —   
Cognac or dessert wine—  0.69 —   
Sign up99.850.68 0.68 
Starch syrup78.0 0.59 0.46 
Essence—  0.11 —   
Vanilla powder99.850.0940.093
Agar (E406)85.0 0.0590.050
Sign up—  0.026—   
Citric acid (E330)98.0 0.0120.012
Food paint—  0.006—   
Total48.87 
Output in finished product68.8 65.90 45.31 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %31.220 maximum
total sugar, %26.325-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %7.515 maximum
total fat, %9.525-40
milk solids not fat (MSNF), %0.6
proteins, %3.0
alcohol, %0.3