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Constructor ganache: №058 Creamy chocolate cream

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 549.8 g
unfinished
products
in kind
in solids
Sign up84.0 269.09 226.04 
Granulated sugar99.85124.60 124.41 
water—  73.98 —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 56.66 41.93 
Cocoa powder [Skurikhin]95.0 33.98 32.28 
Sign up99.851.28 1.27 
Cognac or dessert wine—  0.85 —   
Total425.94 
Output in finished product76.0 549.80 417.85 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %24.020 maximum
total sugar, %157.125-30 minimum
cocoa butter, %5.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %26.710-16 maximum
dairy fat, %222.615 maximum
total fat, %22825-40
milk solids not fat (MSNF), %15.6
proteins, %13
alcohol, %0.1