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Constructor ganache: №137 Zephyr "Fantasy"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 810.7 g
unfinished
products
in kind
in solids
Sign up99.85345.97 345.46 
Chocolate glaze [Skurikhin]99.1 265.02 262.63 
Apple puree [GOST]10.0 203.31 20.33 
Starch syrup78.0 78.00 60.84 
Redcurrant stock70.0 45.20 31.64 
Sign up12.0 37.31 4.48 
water—  27.60 —   
Agar (E406)85.0 4.80 4.08 
Total729.46 
Output in finished product86.1 810.70 698.09 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %13.920 maximum
total sugar, %501.525-30 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, %8825-40
milk solids not fat (MSNF), %0.0
proteins, %17
alcohol, %0.0