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Constructor ganache: biscuits pink variety

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 400.4 g
unfinished
products
in kind
in solids
Sign up85.5 186.15 159.16 
Powdered sugar99.85148.93 148.70 
Melange27.0 124.10 33.51 
Granulated sugar99.8555.85 55.76 
Natural honey78.0 3.11 2.42 
Sign up—  0.40 —   
Essence orange—  0.31 —   
Paint red—  0.012—   
Total399.56 
Output in finished product95.0 400.40 380.38 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %5.020 maximum
total sugar, %200.525-30 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, %1625-40
milk solids not fat (MSNF), %0.0
proteins, %34
alcohol, %0.0