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Constructor ganache: Coating recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 233.4 g
unfinished
products
in kind
in solids
Sign up99.85212.79 212.47 
Apple podvarka69.0 5.37 3.70 
Apricot cooking69.0 5.37 3.70 
Cherry podvarka69.0 5.37 3.70 
Granulated sugar99.854.39 4.39 
Sign up78.0 3.69 2.88 
water—  0.82 —   
Citric acid (E330)98.0 0.70 0.69 
Paint red—  0.023—   
Blue paint—  0.012—   
Sign up—  0.012—   
Total231.54 
Output in finished product98.5 233.40 229.90 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.520 maximum
total sugar, %227.725-30 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, %0.025-40
milk solids not fat (MSNF), %0.0
proteins, %0.0
alcohol, %0.0