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Constructor ganache: biscuits (1986)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 471.5 g
unfinished
products
in kind
in solids
Sign up85.5 224.79 192.20 
Powdered sugar99.85134.87 134.67 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 134.87 113.29 
Melange27.0 89.92 24.28 
Vanilla powder99.851.12 1.12 
Total465.56 
Output in finished product94.0 471.50 443.21 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.020 maximum
total sugar, %134.325-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %105.915 maximum
total fat, %11925-40
milk solids not fat (MSNF), %1.9
proteins, %34
alcohol, %0.0