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Constructor ganache: No. 004 Pat "Fruit"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 536.3 g
unfinished
products
in kind
in solids
Sign up99.85462.67 461.97 
Apple puree [GOST]10.0 184.33 18.43 
Apricot puree10.0 92.14 9.21 
Citric acid (E330)98.0 1.07 1.05 
Essence—  0.48 —   
Sign up—  0.11 —   
Total490.67 
Output in finished product88.0 536.30 471.94 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %12.020 maximum
total sugar, %463.925-30 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, %0.225-40
milk solids not fat (MSNF), %0.0
proteins, %1.0
alcohol, %0.0