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Constructor ganache: Milk filling (in No. 311), in cart. No. 232

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 798.1 g
unfinished
products
in kind
in solids
Sign up74.0 416.66 308.33 
Powdered sugar99.85217.66 217.33 
Starch syrup78.0 87.06 67.91 
water—  74.51 —   
Cognac—  6.23 —   
Total593.57 
Output in finished product74.0 798.10 590.59 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %26.020 maximum
total sugar, %485.125-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %35.515 maximum
total fat, %3625-40
milk solids not fat (MSNF), %86.9
proteins, %30
alcohol, %2.1