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Constructor ganache: Fruit mass

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 768.1 g
unfinished
products
in kind
in solids
Sign up99.85528.65 527.86 
Apricot puree10.0 528.61 52.86 
Total580.72 
Output in finished product75.0 768.10 576.08 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %25.020 maximum
total sugar, %551.125-30 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, %0.325-40
milk solids not fat (MSNF), %0.0
proteins, %3.0
alcohol, %0.0