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Constructor ganache: №111 "Bird's milk"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 933.8 g
unfinished
products
in kind
in solids
Sign up99.1 265.57 263.18 
Granulated sugar99.85230.60 230.26 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 149.01 125.17 
Starch syrup78.0 115.30 89.93 
water—  73.56 —   
Sign up74.0 70.60 52.24 
Welding69.0 67.51 46.58 
Raw egg white12.0 41.14 4.94 
Agar (E406)85.0 3.21 2.73 
Citric acid (E330)91.2 1.48 1.35 
Sign up—  0.26 —   
Total816.38 
Output in finished product84.6 933.80 790.26 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %15.420 maximum
total sugar, %478.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %124.915 maximum
total fat, %21425-40
milk solids not fat (MSNF), %16.5
proteins, %23
alcohol, %0.0