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Constructor ganache: Fruit filling, semifinished

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 635 g
unfinished
products
in kind
in solids
Sign up99.85375.42 374.86 
Starch syrup78.0 187.71 146.42 
Prune puree10.0 127.00 12.70 
Apple puree [GOST]10.0 38.10 3.81 
Filling "Spotykach"40.0 15.88 6.35 
Sign up—  4.44 —   
Citric acid (E330)91.2 0.51 0.46 
Plum essence—  0.51 —   
Paint red—  0.051—   
Total544.59 
Output in finished product84.0 635.00 533.40 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %16.020 maximum
total sugar, %448.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %0.525-40
milk solids not fat (MSNF), %0.0
proteins, %0.1
alcohol, %4.3