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Constructor ganache: No. 277 Pastry "Amateur roll" (sliced)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 646.1 g
unfinished
products
in kind
in solids
Sign up27.0 217.93 58.84 
Granulated sugar99.85216.50 216.17 
Flour, premium85.5 133.75 114.36 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 114.18 95.91 
water—  58.89 —   
Sign up12.0 48.55 5.83 
Potato starch80.0 17.75 14.20 
Chicken eggs [chicken egg] [2]27.0 12.95 3.50 
Cognac—  5.09 —   
Cognac or dessert wine—  4.65 —   
Sign up—  0.97 —   
Vanilla powder99.850.80 0.79 
Salt96.5 0.57 0.55 
Essence of rum—  0.17 —   
Ammonium carbonic (E503(i))—  0.021—   
Sign up50.0 0.0210.011
Total510.17 
Output in finished product73.4 646.10 473.95 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %26.620 maximum
total sugar, %208.025-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %89.015 maximum
total fat, %11625-40
milk solids not fat (MSNF), %5.6
proteins, %43
alcohol, %2.2