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Constructor ganache: Top and bottom layers

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 432 g
unfinished
products
in kind
in solids
Sign up99.85215.14 214.82 
Starch syrup78.0 84.60 65.99 
Concentrated apple juice70.0 62.79 43.95 
water—  58.88 —   
Berry supply70.0 8.50 5.95 
Sign up85.0 4.63 3.93 
Essence—  0.065—   
Total334.65 
Output in finished product77.0 432.00 332.64 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %23.020 maximum
total sugar, %249.325-30 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, %0.225-40
milk solids not fat (MSNF), %0.0
proteins, %0.1
alcohol, %0.0