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Creamy coffee cream (in No. 216) → the main → Constructor ganache

Constructor ganache: Creamy coffee cream (in No. 216)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 961.6 g
unfinished
products
in kind
in solids
Sign up84.0 405.73 340.81 
Granulated sugar99.85264.36 263.96 
water—  185.35 —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 95.41 70.60 
Alcohol—  35.81 —   
Sign up96.0 1.54 1.48 
Vanillin—  0.13 —   
Total676.86 
Output in finished product68.9 961.60 662.54 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %31.120 maximum
total sugar, %313.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %335.615 maximum
total fat, %33625-40
milk solids not fat (MSNF), %25.5
proteins, %9.0
alcohol, %35.1
List of recipes

Creamy coffee cream (in No. 216) (the main) included in recipes:

№216 Cake "Morning"No. 216

Recipe on Creamy coffee cream (in No. 216) contained in handbooks:

calculations, forms, documents: