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p / f coffee paste → in car. No. 183 → Constructor ganache

Constructor ganache: p / f coffee paste

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 514.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	98.0	415.23	406.93
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	106.80	89.71
Total			496.64
Output in finished product	95.1	514.40	489.19

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	4.9	20 maximum
total sugar, %	12.3	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	86.8	15 maximum
total fat, %	146	25-40
milk solids not fat (MSNF), %	1.6
proteins, %	57
alcohol, %	0.0

List of recipes

p / f coffee paste (in car. No. 183) included in recipes:

	No. 183 Caramel "Festivalnaya", wrapped	No. 183
	Filling (caramel)	in car. No. 183
	Caramel mass (in caramel)	in car. No. 183

Recipe on p / f coffee paste contained in handbooks:

1986 Recipes for caramel. Part 2. Caramel with fillings: fondant, milk, etc.

Constructor ganache: p / f coffee paste

p / f coffee paste (in car. No. 183) included in recipes:

Recipe on p / f coffee paste contained in handbooks:

calculations, forms, documents: