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Constructor ganache: No. 133 cracker "With cumin" or "With anise"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 21.1 g
unfinished
products
in kind
in solids
Sign up85.5 20.19 17.26 
water—  4.36 —   
Margarine84.0 2.52 2.12 
Pressed bakery yeast25.0 0.50 0.13 
Caraway100.0 0.38 0.38 
Sign up96.5 0.35 0.34 
Powdered sugar99.850.0880.088
Baking soda (E500(ii))50.0 0.0300.015
Total20.33 
Output in finished product92.0 21.10 19.41 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %8.020 maximum
total sugar, %0.425-30 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, %2.025-40
milk solids not fat (MSNF), %0.0
proteins, %2.0
alcohol, %0.0