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Constructor ganache: №471 Fruit roll

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 569.7 g
unfinished
products
in kind
in solids
Sign up27.0 242.80 65.56 
Fruit filling74.0 168.81 124.92 
Granulated sugar99.85145.68 145.47 
Wheat flour 1s85.5 145.68 124.56 
Powdered sugar99.8517.40 17.38 
Sign up—  0.81 —   
Total477.88 
Output in finished product78.8 569.70 449.21 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %21.220 maximum
total sugar, %270.525-30 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, %2925-40
milk solids not fat (MSNF), %0.0
proteins, %45
alcohol, %0.0