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Constructor ganache: Creamy fruit chocolate cream (with surfactants)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 701.7 g
unfinished
products
in kind
in solids
Sign up69.0 454.98 313.94 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 142.45 119.65 
Cocoa powder [Skurikhin]95.0 98.59 93.66 
Integrated Nutritional Supplement emulsifier churning paste [3]52.0 13.33 6.93 
Vanilla powder99.854.59 4.58 
Sign up—  1.32 —   
Total538.77 
Output in finished product75.3 701.70 528.55 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %24.720 maximum
total sugar, %315.025-30 minimum
cocoa butter, %14.510-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %77.410-16 maximum
dairy fat, %115.315 maximum
total fat, %13325-40
milk solids not fat (MSNF), %2.1
proteins, %25
alcohol, %0.4