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Constructor ganache: Fruit layer

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 698.8 g
unfinished
products
in kind
in solids
Sign up99.85524.29 523.50 
Apple puree [GOST]10.0 202.65 20.27 
Plum puree10.0 155.34 15.53 
Strawberry puree10.0 108.94 10.89 
Starch syrup78.0 27.02 21.08 
Sign up91.2 0.49 0.45 
Total591.72 
Output in finished product84.0 698.80 586.99 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %16.020 maximum
total sugar, %561.625-30 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, %0.525-40
milk solids not fat (MSNF), %0.0
proteins, %1.0
alcohol, %0.0