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Constructor ganache: Fruit mass

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 62 g
unfinished
products
in kind
in solids
Sign up99.8535.46 35.41 
Apple puree [GOST]10.0 33.11 3.31 
Starch syrup78.0 17.73 13.83 
Total52.55 
Output in finished product84.0 62.00 52.08 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %16.020 maximum
total sugar, %45.425-30 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, %0.125-40
milk solids not fat (MSNF), %0.0
proteins, %0.1
alcohol, %0.0