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Constructor ganache: No. 122 (5) with milk-cream filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 236.3 g
unfinished
products
in kind
in solids
Sign up99.3 141.06 140.07 
Granulated sugar99.8557.44 57.36 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 14.49 10.72 
Starch syrup78.0 14.36 11.20 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 7.71 6.47 
Sign up—  6.10 —   
Cognac—  4.06 —   
Essence of rum—  0.031—   
Total225.82 
Output in finished product92.0 236.30 217.47 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %8.020 maximum
total sugar, %126.825-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %7.315 maximum
total fat, %5525-40
milk solids not fat (MSNF), %3.0
proteins, %9.5
alcohol, %1.3