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Constructor ganache: No. 003 Pat "Plum"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 688.3 g
unfinished
products
in kind
in solids
Sign up99.85592.97 592.08 
Apple puree [GOST]10.0 245.03 24.50 
Plum puree10.0 118.39 11.84 
Citric acid (E330)98.0 1.38 1.35 
Plum essence—  0.62 —   
Sign up—  0.21 —   
Total629.77 
Output in finished product88.0 688.30 605.70 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %12.020 maximum
total sugar, %599.625-30 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, %0.525-40
milk solids not fat (MSNF), %0.0
proteins, %1.0
alcohol, %0.0