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Constructor ganache: No. 016 Sand (main)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 319.5 g
unfinished
products
in kind
in solids
Sign up85.5 177.85 152.06 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 98.81 83.00 
Granulated sugar99.8565.87 65.77 
Melange27.0 23.05 6.22 
Essence—  0.66 —   
Sign up96.5 0.66 0.64 
Ammonium carbonic (E503(i))—  0.16 —   
Baking soda (E500(ii))50.0 0.16 0.082
Total307.78 
Output in finished product94.5 319.50 301.93 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %5.520 maximum
total sugar, %68.225-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %80.015 maximum
total fat, %8525-40
milk solids not fat (MSNF), %1.5
proteins, %21
alcohol, %0.0