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All groups → All products → Rolls → Fruit rolls → No. 475 Creamy fruit roll → recipe number 1 → Constructor ganache

Constructor ganache: No. 475 Creamy fruit roll

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 687 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	27.0	265.60	71.71
Granulated sugar	99.85	223.67	223.33
Wheat flour 1s	85.5	159.37	136.26
Jam	72.0	92.10	66.31
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	58.33	49.00
Sign up	12.0	34.55	4.15
Water	—	13.73	—
Powdered sugar	99.85	10.42	10.41
Chicken eggs [chicken egg] [2]	27.0	9.21	2.49
Cognac or dessert wine	—	1.39	—
Sign up	—	0.88	—
Vanilla powder	99.85	0.57	0.57
Essence of rum	—	0.047	—
Total			564.23
Output in finished product	77.2	687.00	530.38

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	22.8	20 maximum
total sugar, %	288.6	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, %	46.3	15 maximum
total fat, %	79	25-40
milk solids not fat (MSNF), %	3.7
proteins, %	52
alcohol, %	0.2

List of recipes

Recipe on No. 475 Creamy fruit roll contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Constructor ganache: No. 475 Creamy fruit roll

Recipe on No. 475 Creamy fruit roll contained in handbooks:

calculations, forms, documents: