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Cream (in candy) → in candy No. 166 → Constructor ganache

Constructor ganache: Cream (in candy)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 173.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	83.06	82.93
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	55.37	40.97
Cocoa-butter [cocoa butter]	100.0	14.55	14.55
Starch syrup	78.0	11.08	8.64
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	8.66	7.27
Sign up	40.0	4.85	1.94
Alcohol	—	2.42	—
Total			156.31
Output in finished product	87.9	173.90	152.86

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	12.1	20 maximum
total sugar, %	116.0	25-30 minimum
cocoa butter, %	14.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	11.6	15 maximum
total fat, %	26	25-40
milk solids not fat (MSNF), %	11.5
proteins, %	4.0
alcohol, %	2.4

List of recipes

Cream (in candy) (in candy No. 166) included in recipes:

	№166 "Jubilee"	No. 166
	№166 "Jubilee"	Housing

Recipe on Cream (in candy) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: Cream (in candy)

Cream (in candy) (in candy No. 166) included in recipes:

Recipe on Cream (in candy) contained in handbooks:

calculations, forms, documents: