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Constructor ganache: Sponge cake with butter and nuts

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 288 g
unfinished
products
in kind
in solids
Sign up46.0 90.52 41.64 
Granulated sugar99.8581.36 81.24 
Flour, premium85.5 76.30 65.24 
Melange27.0 46.53 12.56 
Walnut kernel (raw)94.0 17.80 16.74 
Sign up84.0 10.17 8.54 
Potato starch80.0 5.09 4.07 
Total230.03 
Output in finished product75.0 288.00 216.00 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %25.020 maximum
total sugar, %78.525-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %7.915 maximum
total fat, %4625-40
milk solids not fat (MSNF), %0.1
proteins, %30
alcohol, %0.0