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Constructor ganache: No. 113 Milk chocolate with fruit and marmalade filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 770.5 g
unfinished
products
in kind
in solids
Sign up98.8 459.81 454.30 
Granulated sugar99.85253.18 252.80 
Strawberry puree10.0 101.24 10.12 
Apple puree [GOST]10.0 67.50 6.75 
Citric acid (E330)91.2 1.16 1.06 
Sign up—  0.19 —   
Total725.04 
Output in finished product90.9 770.50 700.38 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %9.120 maximum
total sugar, %460.325-30 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, %15425-40
milk solids not fat (MSNF), %0.0
proteins, %44
alcohol, %0.0