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Constructor ganache: Semi-finished sandy product with nuts and honey (123, 137)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 901.8 g
unfinished
products
in kind
in solids
Sign up85.5 382.76 327.26 
Natural honey78.0 203.39 158.65 
Granulated sugar99.85161.82 161.58 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 125.36 105.30 
Roasted kernels97.5 77.95 76.00 
Sign up27.0 62.72 16.93 
Total845.72 
Output in finished product92.0 901.80 829.66 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %8.020 maximum
total sugar, %320.725-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %101.515 maximum
total fat, %15325-40
milk solids not fat (MSNF), %1.8
proteins, %68
alcohol, %0.0