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Constructor ganache: No. 013 Sponge cake with butter and cocoa powder

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 704.1 g
unfinished
products
in kind
in solids
Sign up27.0 359.57 97.08 
Granulated sugar99.85215.74 215.42 
Flour, premium85.5 174.76 149.42 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 74.15 62.28 
Cocoa powder [Skurikhin]95.0 35.96 34.16 
Sign up80.0 14.38 11.50 
Total569.87 
Output in finished product76.0 704.10 535.12 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %24.020 maximum
total sugar, %208.525-30 minimum
cocoa butter, %5.110-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %27.010-16 maximum
dairy fat, %57.415 maximum
total fat, %10525-40
milk solids not fat (MSNF), %1.1
proteins, %70
alcohol, %0.0