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Constructor ganache: No. 054 Creamy fruit cream

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 535.6 g
unfinished
products
in kind
in solids
Sign up69.0 268.88 185.52 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 125.36 105.30 
Granulated sugar99.8577.19 77.08 
water—  40.24 —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 29.48 21.81 
Sign up99.851.38 1.38 
Cognac or dessert wine—  0.44 —   
Total391.09 
Output in finished product72.0 535.60 385.63 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %28.020 maximum
total sugar, %275.125-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %104.515 maximum
total fat, %10425-40
milk solids not fat (MSNF), %7.9
proteins, %3.5
alcohol, %0.1