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Constructor ganache: Semi-finished sandy product with nuts (in No. 195)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 125.7 g
unfinished
products
in kind
in solids
Sign up85.5 63.36 54.17 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 35.20 29.57 
Granulated sugar99.8523.47 23.43 
Roasted kernels97.5 11.73 11.44 
Melange27.0 8.21 2.22 
Sign up—  0.24 —   
Salt96.5 0.24 0.23 
Ammonium carbonic (E503(i))—  0.059—   
Baking soda (E500(ii))50.0 0.0590.030
Total121.09 
Output in finished product94.5 125.70 118.79 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %5.520 maximum
total sugar, %24.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %28.515 maximum
total fat, %3625-40
milk solids not fat (MSNF), %0.5
proteins, %11
alcohol, %0.0