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Constructor ganache: No. 111 Milk chocolate with lemon fondant filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 724.2 g
unfinished
products
in kind
in solids
Sign up98.8 431.41 426.23 
Granulated sugar99.85249.90 249.53 
Starch syrup78.0 31.24 24.37 
water—  19.84 —   
Liqueur "Yuzhny"40.0 11.97 4.79 
Sign up—  2.97 —   
Citric acid (E330)91.2 2.08 1.90 
Lemon essence—  0.45 —   
Yellow paint—  0.093—   
Total706.81 
Output in finished product94.3 724.20 682.99 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %5.720 maximum
total sugar, %451.625-30 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, %14525-40
milk solids not fat (MSNF), %0.0
proteins, %41
alcohol, %2.9