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Constructor ganache: No. 054 Creamy fruit cream

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 584.7 g
unfinished
products
in kind
in solids
Sign up69.0 293.53 202.53 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 136.85 114.95 
Granulated sugar99.8584.27 84.14 
water—  43.93 —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 32.18 23.81 
Sign up99.851.51 1.50 
Cognac or dessert wine—  0.48 —   
Total426.94 
Output in finished product72.0 584.70 420.98 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %28.020 maximum
total sugar, %300.325-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %114.015 maximum
total fat, %11425-40
milk solids not fat (MSNF), %8.7
proteins, %3.5
alcohol, %0.1