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Constructor ganache: Blotting syrup (in No. 053, 222)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 428.3 g
unfinished
products
in kind
in solids
Sign up99.85218.94 218.61 
water—  190.21 —   
Cognac or dessert wine—  28.86 —   
Citric acid (E330)98.0 0.83 0.81 
Total219.42 
Output in finished product50.0 428.30 214.15 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %50.020 maximum
total sugar, %213.125-30 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, %0.025-40
milk solids not fat (MSNF), %0.0
proteins, %0.0
alcohol, %3.9