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Constructor ganache: Liqueur filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 402.6 g
unfinished
products
in kind
in solids
Sign up69.0 209.80 144.76 
Starch syrup78.0 107.80 84.09 
Granulated sugar99.85107.80 107.64 
Pouring "Casserole"40.0 11.27 4.51 
Alcohol—  8.86 —   
Sign up91.2 0.24 0.22 
Total341.21 
Output in finished product84.0 402.60 338.18 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %16.020 maximum
total sugar, %293.925-30 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, %0.325-40
milk solids not fat (MSNF), %0.0
proteins, %0.4
alcohol, %8.8