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Constructor ganache: №89 Honey carpet

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 778.5 g
unfinished
products
in kind
in solids
Sign up85.5 368.79 315.31 
Natural honey78.0 171.04 133.41 
Granulated sugar99.85130.10 129.91 
Fruit filling74.0 102.69 75.99 
Margarine84.0 34.26 28.77 
Sign up—  10.28 —   
Ammonium carbonic (E503(i))—  2.73 —   
Dry perfume100.0 2.05 2.05 
Baking soda (E500(ii))50.0 1.03 0.51 
Total685.96 
Output in finished product84.5 778.50 657.83 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %15.520 maximum
total sugar, %327.625-30 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, %3125-40
milk solids not fat (MSNF), %0.0
proteins, %37
alcohol, %0.0