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Constructor ganache: No. 182 "To the Stars"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 310.1 g
unfinished
products
in kind
in solids
Sign up99.1 98.70 97.81 
Granulated sugar99.8577.68 77.56 
White crystalline sugar Extra99.9 43.41 43.36 
Water—  32.64 —   
Glaze [530]99.0 31.48 31.16 
Sign up78.0 21.70 16.93 
Plum puree10.0 19.11 1.91 
Starch syrup78.0 5.38 4.20 
Alcohol—  4.78 —   
Cherry punch40.0 4.78 1.91 
Sign up40.0 4.78 1.91 
Citric acid (E330)98.0 1.27 1.24 
Cognac—  0.95 —   
Agar [900] (E406)85.0 0.87 0.74 
Freeze-dried orange97.0 0.87 0.84 
Sign up87.0 0.43 0.38 
Agar (E406)85.0 0.30 0.26 
Flavoring [natural] (orange)—  0.16 —   
Integrated Nutritional Supplement colour complex food additive-dye (beta-carotene E160a)—  0.054—   
Total280.21 
Output in finished product87.8 310.10 272.36 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %12.220 maximum
total sugar, %200.425-30 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, %4425-40
milk solids not fat (MSNF), %0.0
proteins, %6.0
alcohol, %5.0