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Constructor ganache: Fruit and berry mass

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 820.3 g
unfinished
products
in kind
in solids
Sign up99.85533.42 532.62 
Puree fruit and berry varietal10.0 280.30 28.03 
Apple puree [GOST]10.0 164.88 16.49 
Roasted kernels97.5 127.79 124.59 
Citric acid (E330)91.2 2.81 2.56 
Sign up—  0.82 —   
Total704.28 
Output in finished product85.0 820.30 697.26 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %15.020 maximum
total sugar, %566.825-30 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, %6625-40
milk solids not fat (MSNF), %0.0
proteins, %34
alcohol, %0.0