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Chocolate cream → in candy No. 165 → Constructor ganache

Constructor ganache: Chocolate cream

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 373.7 g
unfinished
products
in kind
in solids
Sign up99.3 269.74 267.85 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 107.90 90.64 
Total358.49 
Output in finished product94.9 373.70 354.64 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %5.120 maximum
total sugar, %114.525-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %88.115 maximum
total fat, %18325-40
milk solids not fat (MSNF), %1.6
proteins, %17
alcohol, %0.0
List of recipes

Chocolate cream (in candy No. 165) included in recipes:

№165 "Chocolate cream"Housing
№165 "Chocolate cream"No. 165

Recipe on Chocolate cream contained in handbooks:

calculations, forms, documents: