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Constructor ganache: Fat filling with grated cocoa (in No. 256)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 24.1 g
unfinished
products
in kind
in solids
Sign up99.8512.23 12.21 
Confectionery fat99.7 7.68 7.66 
Cocoa-butter [cocoa butter]100.0 2.15 2.15 
Alcohol—  1.61 —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 1.08 0.91 
Sign up97.4 1.08 1.05 
Vanilla essence—  0.037—   
Total23.97 
Output in finished product99.0 24.10 23.86 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.020 maximum
total sugar, %12.225-30 minimum
cocoa butter, %2.710-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.510-16 maximum
dairy fat, %0.915 maximum
total fat, %1125-40
milk solids not fat (MSNF), %0.0
proteins, %0.1
alcohol, %1.6