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Constructor ganache: Creamy fruit cream with cocoa (in No. 131)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 669.2 g
unfinished
products
in kind
in solids
Sign up66.0 503.55 332.34 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 62.60 52.59 
Granulated sugar99.8538.55 38.49 
Cocoa powder [Skurikhin]95.0 33.57 31.89 
water—  20.10 —   
Sign up74.0 14.72 10.89 
Vanilla powder99.850.69 0.69 
Cognac or dessert wine—  0.22 —   
Total466.90 
Output in finished product69.2 669.20 463.09 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %30.820 maximum
total sugar, %375.825-30 minimum
cocoa butter, %5.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %26.610-16 maximum
dairy fat, %52.515 maximum
total fat, %5725-40
milk solids not fat (MSNF), %4.0
proteins, %11
alcohol, %0.0