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Constructor ganache: Rum filling # 2 (in # 234)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 337.9 g
unfinished
products
in kind
in solids
Sign up99.85203.41 203.11 
Confectionery fat99.7 135.61 135.20 
Essence of rum—  0.30 —   
Tartrazine (E102)100.0 0.0270.027
Total338.33 
Output in finished product99.62337.90 336.62 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %0.420 maximum
total sugar, %202.025-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %13525-40
milk solids not fat (MSNF), %0.0
proteins, %0.0
alcohol, %0.0