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Constructor ganache: Cake basket with lemon (fig) [Voskresensk]

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 349.5 g
unfinished
products
in kind
in solids
Sign up99.85171.60 171.34 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 66.44 55.81 
Melange27.0 59.03 15.94 
Water—  48.74 —   
Flour, premium85.5 28.69 24.53 
Sign up12.0 25.39 3.05 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 10.35 7.66 
Potato starch80.0 7.08 5.67 
Cognac or dessert wine—  2.23 —   
Starch syrup78.0 1.28 1.00 
Sign up99.850.84 0.84 
Essence—  0.38 —   
Citric acid (E330)98.0 0.25 0.25 
Cocoa powder [Skurikhin]95.0 0.22 0.21 
Cognac—  0.13 —   
Sign up—  0.12 —   
Essence of rum—  0.089—   
Total286.29 
Output in finished product76.6 349.50 267.68 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %23.420 maximum
total sugar, %168.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.210-16 maximum
dairy fat, %52.115 maximum
total fat, %5925-40
milk solids not fat (MSNF), %3.0
proteins, %14
alcohol, %0.3