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Constructor ganache: Jelly-fruit cream (No. 89 No. 90)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 241.4 g
unfinished
products
in kind
in solids
Sign up99.85128.00 127.81 
water—  39.65 —   
Starch syrup78.0 25.61 19.98 
Potato starch80.0 24.33 19.46 
Fruit cooking69.0 17.82 12.30 
Sign up12.0 8.53 1.02 
Citric acid (E330)98.0 0.80 0.78 
Essence raspberry—  0.21 —   
Dye—  0.12 —   
Total181.36 
Output in finished product74.0 241.40 178.64 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %26.020 maximum
total sugar, %148.825-30 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, %1.0
alcohol, %0.0