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Constructor ganache: No. 124 (5) with rum filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 596.3 g
unfinished
products
in kind
in solids
Sign up99.3 373.65 371.03 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 79.86 59.09 
Granulated sugar99.8573.61 73.50 
Cocoa powder [Skurikhin]95.0 26.40 25.08 
Roasted grated kernel97.5 24.00 23.40 
Sign up84.0 19.20 16.13 
Starch syrup78.0 15.19 11.85 
Cognac—  11.45 —   
water—  4.84 —   
Essence of rum—  0.72 —   
Total580.08 
Output in finished product93.7 596.30 558.79 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.320 maximum
total sugar, %274.325-30 minimum
cocoa butter, %3.810-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %20.310-16 maximum
dairy fat, %21.815 maximum
total fat, %16525-40
milk solids not fat (MSNF), %16.4
proteins, %40
alcohol, %3.7