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Constructor ganache: №60 iris "Era"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 353.1 g
unfinished
products
in kind
in solids
Sign up74.0 181.81 134.54 
Granulated sugar99.85109.09 108.93 
Starch syrup78.0 94.55 73.75 
water—  21.24 —   
Roasted almond kernel97.5 19.79 19.29 
Sign up84.0 10.70 8.99 
Vanillin—  0.10 —   
Total345.50 
Output in finished product95.5 353.10 337.21 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %4.520 maximum
total sugar, %245.525-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %23.815 maximum
total fat, %3525-40
milk solids not fat (MSNF), %37.4
proteins, %17
alcohol, %0.0