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Constructor ganache: No. 121 (10) with fondant-carrot filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 357.5 g
unfinished
products
in kind
in solids
Sign up99.3 213.08 211.59 
Carrot syrup68.0 85.46 58.12 
Granulated sugar99.8554.35 54.27 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 16.25 12.02 
Starch syrup78.0 11.24 8.76 
Sign up—  7.14 —   
Vanilla essence—  0.025—   
Total344.77 
Output in finished product92.9 357.50 332.01 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %7.120 maximum
total sugar, %153.025-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %1.315 maximum
total fat, %7425-40
milk solids not fat (MSNF), %3.3
proteins, %14
alcohol, %2.3