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Constructor ganache: Cake Waiting (fig) [Yegoryevsk]

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 614.2 g
unfinished
products
in kind
in solids
Sign up99.85251.66 251.28 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 150.60 126.50 
Melange27.0 113.42 30.62 
Flour, premium85.5 68.73 58.77 
Fresh whole milk the weight ratio of fat 3.2%12.0 62.99 7.56 
Sign up—  56.93 —   
Cognac or dessert wine—  4.84 —   
Cocoa powder [Skurikhin]95.0 3.62 3.44 
Vanilla powder99.851.33 1.33 
Essence—  0.68 —   
Sign up—  0.37 —   
Wine—  0.22 —   
Essence of rum—  0.19 —   
Total479.50 
Output in finished product72.7 614.20 446.41 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %27.320 maximum
total sugar, %240.725-30 minimum
cocoa butter, %0.510-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %2.710-16 maximum
dairy fat, %117.515 maximum
total fat, %13125-40
milk solids not fat (MSNF), %7.3
proteins, %24
alcohol, %0.8