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Creamy lemon (# 160) → the main → Constructor ganache

Constructor ganache: Creamy lemon (# 160)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 25.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	10.0	13.30	1.33
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	10.64	8.93
Powdered sugar	99.85	6.22	6.21
Chicken eggs [chicken egg] [2]	27.0	3.40	0.92
Granulated sugar	99.85	3.06	3.05
Sign up	95.0	0.11	0.10
Total			20.55
Output in finished product	80.0	25.20	20.16

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	20.0	20 maximum
total sugar, %	9.7	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.1	10-16 maximum
dairy fat, %	8.6	15 maximum
total fat, %	9.0	25-40
milk solids not fat (MSNF), %	0.2
proteins, %	0.5
alcohol, %	0.0

List of recipes

Creamy lemon (# 160) (the main) included in recipes:

№160 Cake "Jubilee"

No. 160

Recipe on Creamy lemon (# 160) contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Constructor ganache: Creamy lemon (# 160)

Creamy lemon (# 160) (the main) included in recipes:

Recipe on Creamy lemon (# 160) contained in handbooks:

calculations, forms, documents: