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Constructor ganache: No. 005 Sponge cake round

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 679.4 g
unfinished
products
in kind
in solids
Sign up12.0 348.41 41.81 
Flour, premium85.5 264.56 226.20 
Granulated sugar99.85232.28 231.93 
Raw egg yolk46.0 232.28 106.85 
Essence—  1.55 —   
Sign up98.0 1.01 0.99 
Total607.77 
Output in finished product84.0 679.40 570.70 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %16.020 maximum
total sugar, %224.625-30 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, %6525-40
milk solids not fat (MSNF), %0.0
proteins, %92
alcohol, %0.0