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I want to formulate a ganache recipe with Callebaut Ruby, but can not solve the table below which I got from the Callebaut site ...
My rough estimation for the milk fats is % 8 ... then the cocoa fat would be %28 ... and the non fatty cocoa solids would not be % 20?
What does "2.5 % FAT FREE COCOA" on the lable mean?
I want to formulate a ganache recipe with Callebaut Ruby, but can not solve the table below which I got from the Callebaut site ...
My rough estimation for the milk fats is % 8 ... then the cocoa fat would be %28 ... and the cocoa solids would not be % 20?
What does "2.5 % FAT FREE COCOA" on the lable mean?
By Lior,
