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Constructor ganache: Praline cake filling Pine branch

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 23.7 g
unfinished
products
in kind
in solids
Sign up99.0 19.99 19.79 
Roasted kernels97.5 2.17 2.12 
Cocoa-butter [cocoa butter]100.0 1.74 1.74 
Total23.65 
Output in finished product99.0 23.70 23.46 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.020 maximum
total sugar, %8.525-30 minimum
cocoa butter, %1.710-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %1025-40
milk solids not fat (MSNF), %0.0
proteins, %1.5
alcohol, %0.0