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Fat filling (in # 232, 235) → the main → Constructor ganache

Constructor ganache: Fat filling (in # 232, 235)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 996.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	574.24	573.38
Confectionery fat	99.7	382.83	381.68
Cocoa powder [Skurikhin]	95.0	38.28	36.37
Vanilla powder	99.85	4.98	4.97
Total			996.40
Output in finished product	99.53	996.10	991.42

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	0.5	20 maximum
total sugar, %	575.9	25-30 minimum
cocoa butter, %	5.7	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	30.5	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	385	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	9.5
alcohol, %	0.0

List of recipes

Fat filling (in # 232, 235) (the main) included in recipes:

	№235 Cake "Sport"	No. 235
	№232 Cake "Surprise"	No. 232

Recipe on Fat filling (in # 232, 235) contained in handbooks:

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

Constructor ganache: Fat filling (in # 232, 235)

Fat filling (in # 232, 235) (the main) included in recipes:

Recipe on Fat filling (in # 232, 235) contained in handbooks:

calculations, forms, documents: