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Constructor ganache: No. 055 Creamy fruit cream

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 941 g
unfinished
products
in kind
in solids
Sign up72.0 755.82 544.19 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 88.09 74.00 
Granulated sugar99.8554.25 54.17 
water—  28.28 —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 20.72 15.33 
Sign up99.850.97 0.97 
Cognac or dessert wine—  0.31 —   
Total688.66 
Output in finished product72.6 941.00 683.17 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %27.420 maximum
total sugar, %603.725-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %73.915 maximum
total fat, %7425-40
milk solids not fat (MSNF), %5.6
proteins, %5.5
alcohol, %0.0