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Constructor ganache: Bird's milk cake [Yakhroma]

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 678.4 g
unfinished
products
in kind
in solids
Sign up99.85226.92 226.58 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 119.88 100.70 
Starch syrup78.0 94.69 73.86 
Chocolate99.4 64.87 64.48 
Melange27.0 62.55 16.89 
Sign up—  60.55 —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 58.35 43.18 
Raw egg white12.0 34.04 4.08 
Flour, premium85.5 30.40 25.99 
Potato starch80.0 7.51 6.00 
Sign up85.0 2.64 2.24 
Citric acid (E330)98.0 2.01 1.97 
Citrus essence—  1.35 —   
Essence—  0.38 —   
Total565.98 
Output in finished product78.0 678.40 529.19 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %22.020 maximum
total sugar, %308.025-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %97.115 maximum
total fat, %12625-40
milk solids not fat (MSNF), %13.1
proteins, %22
alcohol, %0.0