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Filling "Amateur" (in # 277) → basic recipe → Constructor ganache

Constructor ganache: Filling "Amateur" (in # 277)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 452.6 g
unfinished
products
in kind
in solids
Sign up99.85144.73 144.51 
Melange27.0 127.95 34.55 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 92.12 77.38 
Flour, premium85.5 86.80 74.21 
water—  52.07 —   
Sign up12.0 37.70 4.52 
Chicken eggs [chicken egg] [2]27.0 10.05 2.71 
Potato starch80.0 7.93 6.34 
Cognac—  4.50 —   
Cognac or dessert wine—  4.08 —   
Sign up99.850.62 0.62 
Salt96.5 0.51 0.49 
Essence—  0.47 —   
Essence of rum—  0.15 —   
Ammonium carbonic (E503(i))—  0.019—   
Sign up50.0 0.0190.010
Total345.35 
Output in finished product72.3 452.60 327.23 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %27.720 maximum
total sugar, %142.125-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %73.215 maximum
total fat, %9025-40
milk solids not fat (MSNF), %4.4
proteins, %27
alcohol, %2.0
List of recipes

Filling "Amateur" (in # 277) (basic recipe) included in recipes:

No. 277 Pastry "Amateur roll" (sliced)recipe number 1

Recipe on Filling "Amateur" (in # 277) contained in handbooks:

calculations, forms, documents: