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Constructor ganache: №091 Marmalade "Figured in chocolate"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 186.6 g
unfinished
products
in kind
in solids
Sign up99.85102.24 102.09 
Chocolate glaze [Skurikhin]99.1 39.19 38.84 
water—  26.44 —   
Starch syrup78.0 22.08 17.22 
Citrus pectin (E440)92.0 1.78 1.64 
Sign up91.2 1.37 1.25 
Sodium lactate (E325)40.0 1.23 0.49 
Dye—  0.10 —   
Essence—  0.065—   
Total161.53 
Output in finished product83.1 186.60 155.06 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %16.920 maximum
total sugar, %125.325-30 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, %1325-40
milk solids not fat (MSNF), %0.0
proteins, %2.0
alcohol, %0.0