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Constructor ganache: №092 Fruit and protein cream

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 916.8 g
unfinished
products
in kind
in solids
Sign up69.0 488.73 337.22 
Powdered sugar99.85288.57 288.14 
Raw egg white12.0 170.80 20.50 
Vanilla powder99.8512.78 12.76 
Total658.62 
Output in finished product70.4 916.80 645.43 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %29.620 maximum
total sugar, %622.525-30 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, %0.025-40
milk solids not fat (MSNF), %0.0
proteins, %19
alcohol, %0.0