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Constructor ganache: No. 124 (2) with fruit and marmalade filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 449.4 g
unfinished
products
in kind
in solids
Sign up99.3 287.75 285.74 
Granulated sugar99.85134.11 133.91 
Puree fruit and berry varietal10.0 53.64 5.36 
Apple puree [GOST]10.0 35.77 3.58 
Citric acid (E330)91.2 0.62 0.56 
Sign up—  0.10 —   
Total429.15 
Output in finished product92.0 449.40 413.27 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %8.020 maximum
total sugar, %254.425-30 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, %9825-40
milk solids not fat (MSNF), %0.0
proteins, %17
alcohol, %0.0