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Constructor ganache: Caramel mass (in caramel)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 654.4 g
unfinished
products
in kind
in solids
Sign up99.85270.02 269.61 
Starch syrup78.0 241.18 188.12 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 211.02 156.16 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 30.15 25.32 
Citric acid (E330)91.2 1.31 1.19 
Sign up—  0.33 —   
Salt96.5 0.13 0.13 
Vanillin—  0.10 —   
Total640.54 
Output in finished product97.0 654.40 634.77 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %3.020 maximum
total sugar, %486.325-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %42.615 maximum
total fat, %4325-40
milk solids not fat (MSNF), %44.3
proteins, %15
alcohol, %0.0