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Constructor ganache: filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 155.4 g
unfinished
products
in kind
in solids
Sign up88.0 92.70 81.58 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 46.35 34.30 
Cocoa powder [Skurikhin]95.0 23.18 22.02 
Cognac—  3.09 —   
Total137.90 
Output in finished product83.4 155.40 129.62 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %16.620 maximum
total sugar, %24.825-30 minimum
cocoa butter, %3.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %17.410-16 maximum
dairy fat, %3.715 maximum
total fat, %7.025-40
milk solids not fat (MSNF), %9.1
proteins, %8.5
alcohol, %1.0