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Constructor ganache: №111 "Bird's milk"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 815.7 g
unfinished
products
in kind
in solids
Sign up99.1 295.91 293.24 
Granulated sugar99.85201.57 201.27 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 103.56 86.99 
Starch syrup78.0 100.78 78.61 
water—  64.30 —   
Sign up74.0 61.37 45.42 
Raw egg white12.0 32.56 3.91 
Agar (E406)85.0 2.81 2.39 
Citric acid (E330)91.2 1.44 1.32 
Alcohol—  0.47 —   
Sign up—  0.23 —   
Essence of rum—  0.089—   
Almond essence—  0.030—   
Total713.13 
Output in finished product84.6 815.70 690.31 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %15.420 maximum
total sugar, %408.725-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %87.815 maximum
total fat, %18725-40
milk solids not fat (MSNF), %14.0
proteins, %22
alcohol, %0.5