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Constructor ganache: No. 108 Marzipan for fruits and vegetables

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 226.2 g
unfinished
products
in kind
in solids
Sign up96.0 112.56 108.06 
Granulated sugar99.8590.05 89.91 
Powdered sugar99.8522.51 22.48 
Cognac or dessert wine—  6.75 —   
water—  4.40 —   
Sign up78.0 3.38 2.63 
Dye—  0.23 —   
Total223.08 
Output in finished product93.0 226.20 210.37 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %7.020 maximum
total sugar, %113.625-30 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, %5725-40
milk solids not fat (MSNF), %0.0
proteins, %20
alcohol, %0.9