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Constructor ganache: p / f coffee paste

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 357.6 g
unfinished
products
in kind
in solids
Sign up98.0 243.24 238.37 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 119.81 100.64 
Total339.01 
Output in finished product93.4 357.60 333.93 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.620 maximum
total sugar, %7.725-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %97.415 maximum
total fat, %13225-40
milk solids not fat (MSNF), %1.8
proteins, %34
alcohol, %0.0