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Marzipan cream (in # 204) → the main → Constructor ganache

Constructor ganache: Marzipan cream (in # 204)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 793.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	243.07	242.71
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	150.07	126.06
Dried peanut kernel	96.0	145.86	140.02
Granulated sugar	99.85	97.22	97.07
Alcohol	—	54.89	—
Sign up	95.0	47.57	45.20
Starch syrup	78.0	38.97	30.40
water	—	35.70	—
Essence	—	1.44	—
Total			681.46
Output in finished product	83.5	793.10	662.24

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	16.5	20 maximum
total sugar, %	371.5	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, %	131.8	15 maximum
total fat, %	199	25-40
milk solids not fat (MSNF), %	34.7
proteins, %	51
alcohol, %	53.3

List of recipes

Marzipan cream (in # 204) (the main) included in recipes:

№204 Cake "Warpa" (Ear)

No. 204

Recipe on Marzipan cream (in # 204) contained in handbooks:

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

Constructor ganache: Marzipan cream (in # 204)

Marzipan cream (in # 204) (the main) included in recipes:

Recipe on Marzipan cream (in # 204) contained in handbooks:

calculations, forms, documents: