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Constructor ganache: Charlotte fruit cream (in No. 164)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 776.3 g
unfinished
products
in kind
in solids
Sign up74.0 233.83 173.03 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 230.36 193.50 
Granulated sugar99.85204.64 204.33 
Fresh whole milk the weight ratio of fat 3.2%12.0 136.43 16.37 
Chicken eggs [chicken egg] [2]27.0 36.38 9.82 
Sign up—  23.36 —   
Vanilla powder99.852.24 2.23 
Cognac or dessert wine—  0.89 —   
Total599.30 
Output in finished product74.7 776.30 579.90 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %25.320 maximum
total sugar, %207.925-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %188.115 maximum
total fat, %19225-40
milk solids not fat (MSNF), %15.0
proteins, %9.5
alcohol, %7.6