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Constructor ganache: Sponge cake with cocoa

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 178.7 g
unfinished
products
in kind
in solids
Sign up27.0 103.39 27.92 
Granulated sugar99.8562.04 61.94 
Flour, premium85.5 48.90 41.81 
Cocoa powder [Skurikhin]95.0 13.65 12.97 
Essence—  0.62 —   
Total144.63 
Output in finished product76.0 178.70 135.81 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %24.020 maximum
total sugar, %59.825-30 minimum
cocoa butter, %1.910-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %10.310-16 maximum
dairy fat, %0.015 maximum
total fat, %1425-40
milk solids not fat (MSNF), %0.0
proteins, %21
alcohol, %0.0