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Constructor ganache: Marzipan-fruit filling (in # 416)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 204.8 g
unfinished
products
in kind
in solids
Sign up84.0 97.37 81.79 
Granulated sugar99.8558.10 58.01 
Dried almond kernel96.0 24.23 23.26 
water—  16.65 —   
Strawberry jam80.0 6.96 5.56 
Sign up78.0 6.53 5.10 
Powdered sugar99.854.85 4.84 
Alcohol—  1.95 —   
Cognac or dessert wine—  1.45 —   
Essence—  0.13 —   
Sign up—  0.049—   
Total178.56 
Output in finished product85.0 204.80 174.08 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %15.020 maximum
total sugar, %66.125-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %78.315 maximum
total fat, %9125-40
milk solids not fat (MSNF), %1.4
proteins, %5.0
alcohol, %2.1