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Constructor ganache: №067 Marmalade "For tea"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 631.7 g
unfinished
products
in kind
in solids
Sign up99.85391.15 390.56 
Starch syrup78.0 141.63 110.47 
water—  67.87 —   
Agaroid85.0 17.06 14.50 
Sodium lactate (E325)40.0 9.16 3.66 
Sign up10.0 6.32 0.63 
Citric acid (E330)91.2 6.25 5.70 
Natural black tea concentrate60.0 4.49 2.69 
Fruit essence—  0.25 —   
Total528.22 
Output in finished product82.0 631.70 517.99 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %18.020 maximum
total sugar, %442.525-30 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, %0.425-40
milk solids not fat (MSNF), %0.0
proteins, %0.0
alcohol, %0.0