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Constructor ganache: №53 Iris "Fruit and berry" (Amateur)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 727.9 g
unfinished
products
in kind
in solids
Sign up99.85350.48 349.95 
Starch syrup78.0 338.22 263.81 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 63.99 53.76 
water—  18.03 —   
Gelatin86.0 11.93 10.26 
Sign up95.0 7.42 7.05 
Citric acid (E330)91.2 6.88 6.28 
Glycerin [distilled glycerin] (E422)98.0 1.28 1.25 
Dye—  0.42 —   
Essence—  0.32 —   
Sign up—  0.15 —   
Total692.36 
Output in finished product93.5 727.90 680.59 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.520 maximum
total sugar, %486.325-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %51.915 maximum
total fat, %5325-40
milk solids not fat (MSNF), %0.9
proteins, %10
alcohol, %0.0