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Cheese cream (in # 329, 337, 352) → basic recipe → Constructor ganache

Constructor ganache: Cheese cream (in # 329, 337, 352)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 656.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	50.0	526.06	263.03
Fresh whole milk the weight ratio of fat 3.2%	12.0	105.21	12.63
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	35.07	29.46
Total			305.11
Output in finished product	45.8	656.20	300.54

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	54.2	20 maximum
total sugar, %	5.2	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, %	31.8	15 maximum
total fat, %	32	25-40
milk solids not fat (MSNF), %	9.6
proteins, %	3.5
alcohol, %	0.0

List of recipes

Cheese cream (in # 329, 337, 352) (basic recipe) included in recipes:

	№352 Pastry "Tube" and "Shu" with cheese	recipe number 1
	№337 Pastry "Tubules" and "Muftochki" with cheese	recipe number 1
	# 329 Puff pastry with cheese (sliced)	recipe number 1

Constructor ganache: Cheese cream (in # 329, 337, 352)

Cheese cream (in # 329, 337, 352) (basic recipe) included in recipes:

Recipe on Cheese cream (in # 329, 337, 352) contained in handbooks:

calculations, forms, documents: