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Constructor ganache: №001 Fruit jelly "Apple molded"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 173.7 g
unfinished
products
in kind
in solids
Sign up10.0 149.38 14.94 
Granulated sugar99.85119.78 119.60 
Starch syrup78.0 5.38 4.20 
Sodium lactate (E325)40.0 1.56 0.63 
Lactic acid (E270)40.0 0.92 0.37 
Sign up—  0.069—   
Vanilla essence—  0.023—   
Fruit essence—  0.017—   
Total139.74 
Output in finished product79.0 173.70 137.22 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %21.020 maximum
total sugar, %132.225-30 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, %0.125-40
milk solids not fat (MSNF), %0.0
proteins, %0.4
alcohol, %0.0