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Constructor ganache: Coating with chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 213.6 g
unfinished
products
in kind
in solids
Sign up99.8569.15 69.04 
Granulated sugar99.8558.16 58.07 
Chocolate glaze [Skurikhin]99.1 54.64 54.15 
Apple puree [GOST]10.0 14.62 1.46 
Cocoa powder [Skurikhin]95.0 11.21 10.65 
Sign up78.0 10.82 8.44 
water—  3.97 —   
Agar (E406)85.0 1.37 1.16 
Lemon essence—  0.46 —   
Citric acid (E330)98.0 0.36 0.35 
Sign up—  0.021—   
Total203.34 
Output in finished product93.5 213.60 199.72 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.520 maximum
total sugar, %156.625-30 minimum
cocoa butter, %1.710-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %8.810-16 maximum
dairy fat, %0.015 maximum
total fat, %2025-40
milk solids not fat (MSNF), %0.0
proteins, %5.5
alcohol, %0.0