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Constructor ganache: Layer fruit and liqueur

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 518.4 g
unfinished
products
in kind
in solids
Sign up99.85406.58 405.97 
Blackcurrant puree10.0 162.36 16.24 
Plum puree10.0 110.00 11.00 
Alcohol—  13.09 —   
Cognac—  10.48 —   
Sign up90.0 1.69 1.52 
Citric acid (E330)91.2 0.36 0.33 
Total435.06 
Output in finished product83.0 518.40 430.27 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %17.020 maximum
total sugar, %411.125-30 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, %0.225-40
milk solids not fat (MSNF), %0.0
proteins, %0.3
alcohol, %16.4