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Constructor ganache: Fruit mass with nuts

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 56.5 g
unfinished
products
in kind
in solids
Sign up99.8534.80 34.75 
Apricot puree10.0 27.78 2.78 
Roasted kernels97.5 11.67 11.38 
Apple puree [GOST]10.0 9.33 0.93 
Citric acid (E330)91.2 0.0690.063
Total49.90 
Output in finished product87.6 56.50 49.49 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %12.420 maximum
total sugar, %36.825-30 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, %6.025-40
milk solids not fat (MSNF), %0.0
proteins, %3.0
alcohol, %0.0