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Constructor ganache: No. P02 Fruit filling (made from fruit)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 319.7 g
unfinished
products
in kind
in solids
Sign up69.0 318.64 219.86 
Granulated sugar99.8531.86 31.82 
Total251.68 
Output in finished product74.0 319.70 236.58 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %26.020 maximum
total sugar, %233.825-30 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, %0.5
alcohol, %0.0