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Constructor ganache: No. 051 Creamy nutty cream

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 16.1 g
unfinished
products
in kind
in solids
Sign up84.0 7.97 6.69 
Powdered sugar99.854.25 4.24 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 3.19 2.36 
Roasted kernels97.5 0.77 0.75 
Vanilla powder99.850.0720.072
Sign up—  0.027—   
Total14.11 
Output in finished product86.0 16.10 13.85 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %14.020 maximum
total sugar, %6.125-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %6.715 maximum
total fat, %7.025-40
milk solids not fat (MSNF), %0.8
proteins, %0.5
alcohol, %0.0