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Constructor ganache: №061 Cream "New"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 65 g
unfinished
products
in kind
in solids
Sign up84.0 29.86 25.09 
Granulated sugar99.8523.77 23.74 
water—  8.81 —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 4.64 3.44 
Vanilla powder99.850.26 0.26 
Sign up—  0.056—   
Wine—  0.056—   
Total52.52 
Output in finished product78.0 65.00 50.70 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %22.020 maximum
total sugar, %25.925-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %24.215 maximum
total fat, %2425-40
milk solids not fat (MSNF), %1.4
proteins, %0.5
alcohol, %0.0