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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → №056 Creamy fruit cream → basic recipe → Constructor ganache

Constructor ganache: №056 Creamy fruit cream

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 955.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	72.0	479.87	345.51
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	223.73	187.93
Granulated sugar	99.85	137.77	137.56
water	—	71.82	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	52.61	38.93
Sign up	99.85	2.46	2.46
Cognac or dessert wine	—	0.79	—
Total			712.39
Output in finished product	73.5	955.90	702.59

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	26.5	20 maximum
total sugar, %	507.6	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, %	186.5	15 maximum
total fat, %	186	25-40
milk solids not fat (MSNF), %	14.2
proteins, %	7.0
alcohol, %	0.1

List of recipes

№056 Creamy fruit cream (basic recipe) included in recipes:

	№169 Cake "Gossamer"	No. 169
	№135 Cake "Amber"	# 135

Constructor ganache: №056 Creamy fruit cream

№056 Creamy fruit cream (basic recipe) included in recipes:

Recipe on №056 Creamy fruit cream contained in handbooks:

calculations, forms, documents: