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Constructor ganache: Cake Fruit log with jam [Noginsk]

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 561.2 g
unfinished
products
in kind
in solids
Sign up72.0 165.82 119.39 
Granulated sugar99.85110.47 110.30 
Melange27.0 105.00 28.35 
Jam66.0 88.83 58.63 
Flour, premium85.5 86.13 73.64 
Sign up17.0 44.42 7.55 
Water—  36.08 —   
Starch syrup78.0 2.75 2.15 
Cognac or dessert wine—  1.99 —   
Citrus essence—  0.65 —   
Sign up98.0 0.65 0.63 
Potato starch80.0 0.47 0.38 
Agar (E406)85.0 0.28 0.23 
Essence—  0.11 —   
Essence of rum—  0.080—   
Sign up—  0.027—   
Total401.25 
Output in finished product65.8 561.20 369.15 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %34.220 maximum
total sugar, %267.325-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %1225-40
milk solids not fat (MSNF), %0.0
proteins, %22
alcohol, %0.3