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Constructor ganache: №047 Cream cream "New"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 170.8 g
unfinished
products
in kind
in solids
Sign up84.0 79.63 66.89 
Granulated sugar99.8549.04 48.96 
water—  25.56 —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 18.72 13.86 
Vanilla powder99.850.88 0.87 
Sign up—  0.28 —   
Total130.58 
Output in finished product75.0 170.80 128.10 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %25.020 maximum
total sugar, %59.825-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %66.015 maximum
total fat, %6625-40
milk solids not fat (MSNF), %5.0
proteins, %1.5
alcohol, %0.0