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Constructor ganache: No. 066 Butter log

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 991.6 g
unfinished
products
in kind
in solids
Sign up99.85599.42 598.52 
Whole milk12.0 599.12 71.89 
Raw hazelnut kernel94.0 151.81 142.71 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 125.14 105.12 
Starch syrup78.0 34.21 26.68 
Total944.92 
Output in finished product91.0 991.60 902.36 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %9.020 maximum
total sugar, %617.725-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %118.615 maximum
total fat, %20925-40
milk solids not fat (MSNF), %50.4
proteins, %36
alcohol, %0.0