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Semi-finished curd product (in No. 157) → basic recipe → Constructor ganache

Constructor ganache: Semi-finished curd product (in No. 157)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 567.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	174.26	174.00
Flour, premium	85.5	148.77	127.20
Cottage mass fraction of fat eighteen%	35.0	134.15	46.95
Melange	27.0	85.00	22.95
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	82.78	69.53
Sign up	99.85	6.80	6.79
Baking soda (E500(ii))	50.0	0.26	0.13
Total			447.55
Output in finished product	74.0	567.90	420.25

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	26.0	20 maximum
total sugar, %	176.3	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, %	85.0	15 maximum
total fat, %	96	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	43
alcohol, %	0.0

List of recipes

Semi-finished curd product (in No. 157) (basic recipe) included in recipes:

№157 Cake "Curd"

No. 157

Constructor ganache: Semi-finished curd product (in No. 157)

Semi-finished curd product (in No. 157) (basic recipe) included in recipes:

Recipe on Semi-finished curd product (in No. 157) contained in handbooks:

calculations, forms, documents: