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Constructor ganache: Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 361.8 g
unfinished
products
in kind
in solids
Sign up99.85204.18 203.88 
Roasted almond kernel97.5 50.78 49.51 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 46.76 34.61 
water—  20.79 —   
Starch syrup78.0 18.92 14.76 
Sign up—  15.38 —   
Wine "Madera"—  14.28 —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 2.72 2.28 
Vanillin—  0.030—   
Total305.04 
Output in finished product82.8 361.80 299.57 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %17.220 maximum
total sugar, %235.025-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %6.115 maximum
total fat, %3425-40
milk solids not fat (MSNF), %9.7
proteins, %15
alcohol, %15.1