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Constructor ganache: Semi-finished cups made of scraps (in No. 369)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 556.8 g
unfinished
products
in kind
in solids
Sign up85.5 176.07 150.54 
Scraps from cakes and pastries70.0 162.46 113.72 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 135.48 113.80 
Granulated sugar99.85134.66 134.45 
Melange27.0 54.13 14.62 
Sign up—  2.68 —   
Baking soda (E500(ii))50.0 2.68 1.34 
Total528.47 
Output in finished product91.4 556.80 508.92 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %8.620 maximum
total sugar, %133.525-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %107.615 maximum
total fat, %11625-40
milk solids not fat (MSNF), %2.0
proteins, %25
alcohol, %0.0