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Constructor ganache: Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 747.6 g
unfinished
products
in kind
in solids
Sign up99.85410.18 409.56 
Apricot puree10.0 327.37 32.74 
Roasted kernels97.5 137.49 134.06 
Apple puree [GOST]10.0 109.95 11.00 
Sheet wafers (in candy Marshmallows)95.5 89.02 85.02 
Sign up91.2 0.82 0.74 
Total673.11 
Output in finished product88.5 747.60 661.63 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %11.520 maximum
total sugar, %430.025-30 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, %7125-40
milk solids not fat (MSNF), %0.0
proteins, %37
alcohol, %0.0